Chocolate Drizzled Caramel Cashew Clusters

Ingredients

• 1 -14 oz. pkg caramels, unwrapped
• 1/4 cu. heavy cream
• 1 tsp. pure vanilla
• 2 cu. roasted, salted cashews
• 1 cu. milk chocolate chips
• 1 tb. solid vegetable shortening
• sea salt

Steps

1. Line 2 baking sheets with wax paper, lightly butter wax or lightly spray with oil. Set aside.
2. Place unwrapped caramels in a heavy bottomed saucepan with 1/4 cu. heavy cream. Over medium-low heat, melt together stirring periodically, until caramels have melted and caramel is completely smooth.
3. Remove from heat and add vanilla, mix. Return to stove top, on same burner with heat turned off. As caramel cools, it begins to set-up quickly. This will keep it warm while you work. Add the cashews, stir until completely coated.
4. Spritz a tbl. or a small ice cream scoop with cooking spray, begin to separate mixture into clusters, placing onto wax paper lined baking sheet. Work quickly.
5. Allow clusters to sit until firm. After they have set-up, melt the chocolate chips together with vegetable shortening in a double boiler until completely smooth. Drizzle over clusters then sprinkle tops with sea salt. Store refrigerated, but bring to room temperature to soften prior to serving.
6. Servings: about 20 clusters