Ingredients
Method
- Heat caramels and cream on low, stirring smooth. Off heat, add nuts.
- Drop 24 small mounds on parchment; set 30 minutes.
- Microwave chocolate in dry microwave-safe bowl in 20-second bursts, stirring between. Drizzle over clusters; add salt and chill 10 minutes until firm.
Notes
Equipment: heavy saucepan, parchment-lined tray.
Serving size: 1 cluster.
Store refrigerated, separated with parchment, for up to 1 week. Bring out shortly before serving; caramel stays chewy rather than brittle.