Line a large baking sheet with parchment paper or wax paper.

Make sure the tray fits comfortably inside your refrigerator. You’ll need enough room to arrange the clusters without touching each other.

You can also prepare small paper candy liners if you prefer a more polished presentation.

Step 2: Prepare the Cashews

Place the roasted cashews in a large mixing bowl.

If the cashews are very large, break a few into smaller pieces, but leave most of them whole or roughly chopped. Keeping some larger pieces creates a satisfying crunchy texture.

Set aside approximately two tablespoons of chopped cashews for decorating the tops.

Step 3: Melt the White Chocolate

Place the white chocolate melting wafers in a microwave-safe bowl.

Microwave in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.

White chocolate can scorch easily, so avoid overheating it.

If the mixture seems too thick, stir in a small amount of coconut oil until it reaches a smooth consistency.

Step 4: Prepare the Caramel

Place the 1/2 cup chopped soft caramel candies and two tablespoons of heavy cream in a small microwave-safe bowl.

Heat in 15-second intervals, stirring between each interval, until the caramel becomes smooth and pourable.

Stir in the vanilla extract.

If the caramel is still too thick, add a little more cream, approximately one teaspoon at a time.

Allow it to cool slightly before using. It should remain soft and spoonable without being hot.

Step 5: Coat the Cashews

Pour the melted white chocolate over the prepared cashews.

Using a large spatula, gently fold everything together until the cashews are generously coated.

Make sure the chocolate reaches the bottom of the bowl so all the nuts are evenly covered.

Step 6: Add the Caramel

Drizzle approximately half of the prepared caramel over the white chocolate-coated cashews.

Gently fold just once or twice to create caramel ribbons throughout the mixture.

Avoid mixing too much because you want visible caramel swirls rather than a completely uniform mixture.

If the caramel becomes too thick while working, warm it briefly until it becomes spoonable again.

Step 7: Shape the Clusters

Use a tablespoon or small cookie scoop to drop portions of the mixture onto the prepared baking sheet.

Create small, rustic clusters, making sure each portion contains plenty of cashews.

Leave a little space between the candies so they don’t stick together.

Step 8: Add the Finishing Touches

Drizzle the remaining caramel over the tops of the clusters.

Sprinkle with the reserved chopped cashews and a tiny pinch of flaky sea salt.

For an extra decorative finish, drizzle a little melted dark chocolate over the candies.

Step 9: Chill Until Firm

Place the baking sheet in the refrigerator for approximately 30–45 minutes, or until the white chocolate has completely set.

Once firm, carefully lift the clusters from the parchment paper.

Transfer them to an airtight container and refrigerate until ready to serve.