3/4 to 1 pound cashews
1 (14-ounce) package caramels, unwrapped
3 tablespoons heavy cream
1 (12-ounce) package milk chocolate chips (2 cups)
2 teaspoons vegetable shortening
1 tablespoon sea salt
DirectionsCover 2 baking sheets with wax paper and coat with cooking spray. Arrange cashews into 24 groups on the baking sheets.
In a small saucepan over low heat, melt caramels with cream 5 to 7 minutes, or until smooth, stirring constantly. Immediately spoon caramel mixture over each nut group while still hot; reheat if caramel gets too thick.
In another small saucepan over low heat, melt chocolate chips with shortening 5 to 7 minutes, or until smooth, stirring constantly. Drizzle chocolate over caramel-covered nuts, evenly sprinkle with sea salt, and let stand until firm.
This will work with any type of nuts, so substitute your favorite and enjoy the contrasts of chewy and crunchy!