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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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. 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!!

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

  3. 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.

  4. 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!!

  5. 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.

  6. 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!

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

  8. 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.

  9. 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!

  10. 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.

  11. My favorite cashew and dark chocolate bark is no longer made by my candy store. I’m going to try your recipe with dark chocolate. Both versions and sound wonderful, with or without caramel!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally