White Chocolate Caramel Cashew Clusters

Creamy, chewy, crunchy, and buttery cashew clusters covered in sweet caramel and salted white chocolate.

white chocolate caramel cashew clusters

Now that Sally’s Candy Addiction book tour has come to a close (still working on a few random stops through the year, stay tuned Atlanta, Salt Lake City, and Canada!) and I’ve made 598 batches of caramels and toffee for all the book tour stops, I have… more candy for you.

I don’t call it an addiction for nothing.

Caramel candy to be exact. In the form of a cluster, similar to a turtle candy but we’ll swap out pecans for buttery cashews and semi-sweet chocolate for creamy white chocolate. All that with a sprinkle of crushed cashew and sea salt on top? No wonder we’re all addicted.

white chocolate caramel cashew clusters on a blue plate

I have a traditional caramel turtle recipe in Sally’s Candy Addiction and while demoing the recipe in front of my Philadelphia readers a couple weeks ago, I felt inspired to shake things up a bit. Maybe it’s all the regular chocolate I’ve been eating or the fact that WHITE CHOCOLATE & CARAMEL IS EVERYTHING in my life. Shouting, sorry. But for real– how incredible are white chocolate and caramel together? You’re going to love them in these easy cashew clusters.

There are a couple ways you can make today’s white chocolate caramel cashew clusters. The first is with a completely from-scratch caramel, in all of its thick and creamy glory. Or you can totally take a shortcut and melt store-bought caramel squares down with some heavy cream. The choice is completely yours and the two taste pretty much identical. I suggest Kraft caramel squares if you go with the second option.

The caramel made from scratch (pictured below) is made with a candy thermometer. Don’t get scared! You can conquer it. A candy thermometer actually makes your candy making adventures easier because it literally tells you when the candy is ready. In fact, I’d be scared not to use it. Know what I mean? You can find the full recipe on page 93 in Sally’s Candy Addiction, so use the book to make today’s recipe. But, again, you can use the cheater’s method with caramel squares. You won’t need the cookbook or a candy thermometer for that!

caramel in a saucepan with a wood spoon

There’s only 3 easy steps: make caramel, arrange clusters, chill.

The pictures pretty much write the recipe for me.

clusters of cashews on a silpat baking mat

The caramel sets and becomes that fabulously chewy caramel, stretching as long as can be when you take each bite. Omg, pure candy heaven.

Will you just look at this?! ↓ ↓

cashew clusters topped with caramel on a silpat baking mat

This is the candy to make if you’re afraid to make candy. Which you shouldn’t be because if you own Sally’s Candy Addiction, you know just how approachable candy is. It’s candy making, simplified.

What I love most about these white chocolate caramel cashew clusters (say that 3x fast) is all the varying texture. We’ve got smooth and buttery cashews, chewy and thick caramel, sweet and fabulously creamy white chocolate, then a slightly crunch from crumbled cashews and flecks of sea salt on top. They’ll only take about an hour of your time and most of that hour is letting the chocolate set on top. And the best part is that these white chocolate caramel cashew clusters can be made ahead of time and frozen. They won’t lose their texture nor will their taste be compromised.

I loooove them warmed up for about 5 seconds in the microwave. Paired with a cup of coffee. Followed by 6 more clusters because what is self control.

white chocolate caramel cashew clusters

Let me know if you try them this weekend!

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white chocolate caramel cashew clusters

White Chocolate Caramel Cashew Clusters

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour*
  • Yield: about 35 clusters
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


An easy no-bake recipe for white chocolate caramel cashew clusters using only 4 simple ingredients. They’re creamy, chewy, crunchy, and buttery!


  • 2 and 1/2 cups (375g) cashew halves*
  • 8 ounces (226g) white chocolate, coarsely chopped*
  • sea salt for sprinkling

Easy Caramel*

  • 30 caramel squares, unwrapped (I like Kraft caramels)
  • 1/3 cup (80g) heavy cream


  1. Line two large baking sheets with parchment paper or silicone baking mats.
  2. Arrange 35 clusters of cashews each with 1-2 inches between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashew aside if you have any. You can crush them up to sprinkle on top of the clusters in step 4.
  3. Place the caramels in a medium microwave-safe bowl. Pour cream on top and microwave for 3 minutes total, stopping and stirring every 20 seconds. It’s a lot of stirring, but it’s imperative to prevent the caramels from scorching. If the caramel seems too thick after 3 minutes, stir in 1-2 more Tablespoons of cream. Spoon 2 teaspoons of caramel onto the center of each cluster. Set aside as you melt the chocolate.
  4. Melt the chocolate in the microwave or use a double boiler. If using the microwave, place chocolate in a medium microwave-safe bowl and microwave for 1-2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, then top each with any crushed cashews (from step 2) and a sprinkle of sea salt.
  5. Allow the chocolate to completely set in the refrigerator for 30 minutes before enjoying. Store leftover clusters in the refrigerator.


  1. Freezing Instructions: Clusters can made ahead and frozen for up to 3 months. Simply thaw overnight in the refrigerator before serving.
  2. Cashews: You can use whole cashews instead, though you might need less cashews per cluster.
  3. White Chocolate: Use pure white chocolate. I prefer either Ghirardelli, Baker’s, or Lindt brands, all found in the baking aisle. Do not use chocolate chips; they are not ideal for melting or coating.
  4. Homemade Caramel: If you’d rather make homemade caramel from scratch, use my Caramel For Dipping recipe found on page 93 in Sally’s Candy Addiction. You’ll need the full recipe for these white chocolate caramel cashew clusters. If you don’t have the book, use this shortcut method with store-bought caramels. Both caramels are fantastic! I’ve gotten some questions about using my salted caramel recipe. Don’t use that– it’s liquid caramel drizzle, not thick caramel like the Caramel For Dipping in my cookbook or the Easy Caramel recipe above.

Keywords: caramel cashew clusters, white chocolate cashew clusters

Look at the salted dark chocolate almond turtles I made for Diamond’s blog the other week. Oh my gosh, the texture… the taste… the salted chocolate!

dark chocolate almond turtles

4 ingredient caramel cashew clusters! These candies are so easy and can be frozen for a simple make-ahead treat! Recipe found on sallysbakingaddiction.com


  1. Please tell me Vancouver will be one of your stops in Canada…. Preferably with a candy demo too

    1. That’s odd, only half my comment showed up. I just wanted to say that I love your cookbooks and blog, everything I bake from your blog always turns out amazing! I’d love for you to do a book signing (and a candy demo

      1. Hey Lorraine, that happened to me last week, when only half my comment got submitted too! Strange. Hey Sally, has this happened before? Maybe your comments thingy is playing up? PS: I sooooo love your blog, you’re my idol!

      2. So sorry girls! So, your page is refreshing before you are finished typing? I’d never heard of that issue before but I’ll look into it!

    2. Can these be frozen and thawed nicely to still taste and look great? 

  2. How delicious, Sally! I don’t love nuts, but cashews are definitely my favorite 😀 And white chocolate and caramel…well, I can’t argue with a single thing about that 😉

  3. Woahhh okay. I don’t really like pecans, but I adore cashews, so these are TOTALLY going to be made in the kitchen one day. And I mean, white chocolate and cashews? These are clearly a must! 😀

  4. Michelle @ Modern Acupuncture says:

    These look MAGICAL! A group of students stopped by my office at work yesterday and were devastated that I didn’t have any baked goods to share. (I’ve been eating a lot of veggies instead lately… eh, being a grown up stinks.) But I promised I would make them something this week, and these cashew clusters are the winner! Easy and so few ingredients… done! 🙂

    1. Perfect for bringing into work because they take like 5 seconds to make! 😉 And the recipe makes a ton!

  5. omg! These look divine.  Usually I don’t believe in white chocolate but these might break me of that!

  6. Lynn @ Fresh April Flours says:

    I love me some cashews in caramel! And while I don’t loooooove white chocolate, I’m sure I could be convinced to eat one or seven of these. 

  7. Jessica Kelly says:

    I have to go back and read this entire post more thoroughly, because I had a minor stroke when you said ‘stay tuned, Canada’. Please let that be Toronto. I will campaign! I will bang on doors! I’ll help set up! I’m not kidding! I can be very persuasive!! I think I may need to lie down….

    Please come to Toronto, Sally. P-L-E-A-S-E!

    1. I hope I can make it up there this year Jessica! Would LOVE to meet you!

  8. Yum – making these today. I almost passed it by when it said ‘candy thermometer’ but in reading the directions I didn’t see one was used?? So yes, I will make these (scared of candy thermometers!!)

    1. Donna, the candy thermometer is used for the homemade caramel option. See the recipe note. 🙂

      1. Yeah after I re-read it a few times I got that!! Duh – but thanks for answering me!! I am going to make these (without the homemade caramel!!)

  9. While Vancouver is definitely a stop you should make in Canada on your book tour, you also have to stop on Vancouver island in Victoria. It is the capital of BC! Plus, just a town over in Nanaimo are where the world famous Nanaimo Bars originated. (Other amazing Canadian desserts are butter tarts, maple pudding cake, and beaver tails!) so yeah, will be looking forward to a Canadian visit. 

    Back to this recipe, I am most definitely trying. White chocolate is my favourite and I can never resist cashews 😉 

    1. High five for Victoria! Sally come to Victoria, it’s definitely one of the most beautiful cities in Canada and has the biggest fans of cakes and muffins. 😀

    2. Hayley, I’ve never made Nanaimo bars! Can you believe it? I think I need to change that asap.

      1. In my slightly biased opinion, they’re the best Canadian-originated dessert! 

  10. Laura @ The Bluenose Baker says:

    My mom loves cashews, might need to make some of these for her! Also really excited to hear “Canada” as a tour stop – I doubt you’re coming this far east but a girl can dream!

    1. Nicole Tidman says:

      You have at least 2 guaranteed to show up! 😀 

  11. These look so good! Can’t wait to try them out!  Thank you for all of your recipes, everyone that I’ve tried always turns out great! Happy to hear your coming to Cananda!! Is Saskatchewan one of your stops? 

    1. I don’t think so. 🙁

      Hope you love these cashew clusters, Lana!

  12. ahhhhhh please please please come to Canada! Toronto to be specific 🙂 I will die

    1. I’ve never been to Canada, so I’m excited to perhaps make it up there this year!

  13. Nicole Tidman says:

    So happy to hear that Canada is a destination on your book tour! Would LOOOOVE for you to come East… to Nova Scotia! 🙂 A girl can dream right!? Congrats on the 3rd cookbook! Can’t wait to add it to the collection. Thanks for all you do! 🙂 

    1. Thanks Nicole!

  14. Sharon K (The Farm Chick Bakes) says:

    These look ILLEGAL! OMG…and I just bought cashews today at the store….uh oh. I URGE you all NOT to take the cheaters way for the caramel part! Stop that thought right now! I made Sally’s homemade caramel sauce over the Holidays and made her homemade caramels! BEST I ever had! You would be doing yourselves an injustice if you cheat! 🙂

    Thank you Sally for giving me yet another reason (like I need one) to love salt and caramel. Cannot wait to make these.

    1. Thanks Sharon– that homemade caramel is certainly to die for!

  15. Phew! I’m sure you’re glad for some time at home with Jude! It’s GORGEOUS this weekend, so you came home at the right time! I am nutty for cashews, so I kind of want these in my mouth right now. Lol

  16. Sarah @ What Sarah Bakes says:

    YUM! SO simple yet so pretty. I wonder what a layer of peanut butter under the chocolate would taste like… Probably delicious, right?

    1. You’re a genius.

  17. Sally, I made these last night and they were gobbled up at work. A nice Fri treat that all seemed to enjoy. Thanks for the easy recipe. The hardest thing was unwrapping all the carmels. I served them on little parchment squares since they were sticky to handle even after chilling. I had no complaints!!

  18.  I wanted to make these so bad last weekend but unfortunately I was under the weather! I made them last night and they are delicious!  Since I’m allergic to most nuts I’m going to make these with dark chocolate as well.  I would like to try the homemade caramel, so I guess I’ll be book shopping!!!

  19. Janet Fazio says:

    These look FABULOUS! Can’t wait to try them and so happy all that is involved in the caramel making is unwrapping. I’m useless with a candy thermometer.  

  20. I’ll drizzle peanut butter on those badass clusters. That’ll be more yum!

    1. I like your thinking.

  21. I can’t wait to make these. I am going to use macadamia nuts.

  22. For some reason the caramel won’t set- still gooey

    1. Same for me, relish but still a little gooey. Any advice?  I’m taking them into work for a party tomorrow!

  23. Could I use the Sea Salt Vanilla Caramel recipe to make Salted Dark Chocolate Almond Turtles? I love all of it recipes from cookies to bars, brownies ,granola smoothies and salads, oh can’t forget the candies. Their all look delicious and as I read the recipes my month waters bad. Can’t wait to make them. Thanks for your wonderful recipes!

    1. Yes, absolutely! Should work out just fine.

  24. I’m wondering if a very light greasing of the parchment paper would help? Mine were still sticky and hard to get off the parchment paper. But delicious!!

  25. Do you use cashews that are oil-roasted and salted or dry roasted and salted? Thanks.

    1. Either would be fine, but dry roasted would be best.

  26. Hi Sally,

    Question on these. I made them last weekend, they turned out wonderfully, with one exception…they stick to everything on the bottom, parchment paper, foil, plate, etc….I’m wondering if I should put a dollop of the white chocolate on the bottom, then the cashews, then spoon the caramel, and then white chocolate? Just to give it a smooth base so that I can stack them without being concerned they are going to stick together?

    1. I’m so glad you enjoyed them! Yes, having a layer of white chocolate on the bottom would be a delicious solution if your caramel is sticking!

  27. Delicious, although the caramel didn’t harden so they are really sticky. Other recipes similar use less cream… could this be a factor?

  28. I made this recipe exact, even using the Kraft caramels. After sitting in the fridge to cool all night, the caramel still hasn’t hardened.

  29. These are wonderful. I followed your directions and read all the comments. The only thing I changed was to remove 1 tsp of cream thus making the caramel a bit thicker. I placed the cookie sheets in the fridge for an hour. When I removed them from the parchment paper I placed each one in a mini cupcake/candy liner. I then stored in a container in the fridge. I used the Kraft bits. It made 65 clusters. I made another batch and separated the chocolate into two bowls. I added a bit of red gel coloring to one dish and a bit of green to the other. While I did use the crushed cashews and sea salt on the top I also used some edible gold flakes. Very festive. The recipe used for the white cashew clusters was also very good with mixed nuts. Thank you Sally for sharing this recipe with us!

  30. I followed this recipe to the letter and my caramel never set up good. I think 1/3 C of heavy cream was too much. It tasted good, but the caramel wasn’t as set as it should be.

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