HOW TO MAKE IT :
- Line 2 baking sheets with wax paper. Lightly butter the wax paper or spritz lightly with cooking spray. Set aside.
- Place the unwrapped caramels into a heavy bottomed saucepan with ¼ cup heavy cream. Over medium-low heat, melt together stirring periodically, until the caramels have melted and is completely smooth.
- Remove from the heat and add the vanilla. Mix thoroughly.
- Return to the stove top, on the same burner with the heat turned off. Add the cashews and stir until completely coated.
- Spritz a Tbsp or a small ice cream scoop with cooking spray and begin to separate the mixture into clusters, placing onto the wax paper lined baking sheet. Work quickly.
- Allow the clusters to sit until firm.
- After the clusters have set-up, melt the chocolate chips together with the vegetable shortening in a double boiler until completely smooth.
- Drizzle over the clusters then sprinkle the tops with sea salt. Store refrigerated.
- Recommend: Bring to room temperature to soften prior to serving.
