30 individually wrapped caramels, unwrapped (about 8 ounces)
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 1/2 cup salted cashews, coarsely chopped
1/2 cup semi sweet chocolate chips
2 teaspoons vegetable shortening
Line a baking sheet with parchment paper, set aside.
In a medium saucepan over medium heat, combine caramels and cream.
While stirring constantly, heat mixture until caramels are fully melted.
Remove pan from heat.
Using a rubber spatula, fold in the vanilla and cashews until they are thoroughly mixed into the melted caramels.
Spray a small or medium cookie scoop with non-stick cooking spray and scoop the
caramel-cashew mixture 2 inches apart onto the prepared pan.
If you prefer a more symmetrically shaped cluster, use your fingers to mold this caramel.
Repeat with rest of mixture.
In a microwave-safe bowl, melt the chocolate and shortening until smooth stirring every 30
seconds or so.
Drizzle melted chocolate over clusters.
* The clusters will be sticky, so you'll want to store them on parchment in the refrigerator.
Leave them on the parchment and remove them to room temperature about 30 minutes
before serving.