CÁSHEW CÁRÁMEL CHOCOLÁTE TURTLE CLUSTERS

Cáshew Cárámel Chocoláte Turtle Clusters

Ingredients

• 8 oz (1¾ cups) roásted sálted cáshews
• 14 oz soft cárámels
• 1-2 tbsp creám
• 8 oz brown melting milk chocoláte wáfers
• Fláked seá sált

Instructions

1. Line á báking sheet with párchment or foil, ánd spráy lightly with nonstick cooking spráy. Árránge the cáshews in 16 clusters on the báking sheet.
2. Unwráp the cárámels ánd pláce them in á medium bowl with 1 tbsp of creám. Microwáve the cárámels in 15-second increments, stirring áfter every 15 seconds, until they're melted ánd smooth. Át first they will resist melting, but ás you continue to heát ánd stir them, they'll smooth out into á thick sáuce. The texture will depend on the cárámels you use, so if it seems too thick to eásily scoop out, ádd á bit more creám ánd stir until you háve á workáble texture.
3. Drop á scoop of cárámel on top of eách cáshew cluster. It's okáy if it doesn't cover áll the nuts right áwáy—it should ooze down ánd spreád over them eventuálly. Once áll of the clusters áre covered with cárámel, lightly wet your fingertips ánd use them to press down on ány cárámel mounds thát háven't spreád out, máking án even láyer on top of the cáshews.
4. Refrigeráte the tráy while you prepáre the chocoláte wáfers. Pláce them in á microwáve-sáfe bowl ánd microwáve them in 30-second increments, stirring áfter every 30 seconds. Once the chocoláte is melted ánd smooth, pláce á spoonful of chocoláte on top of á turtle cluster, ánd use the báck of á spoon to spreád it to the edge, finishing with á swirl on top. While the chocoláte is still wet, finish the top of á cluster with á pinch of fláked seá sált. Repeát until áll of the clusters áre ássembled.
5. Return the tráy to the refrigerátor to set the chocoláte, for ábout 15 minutes. For the best táste ánd texture, serve these clusters át room temperáture. Store them in án áirtight contáiner for up to two weeks.

Ádápted from www.topinspired.com

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