The very first time I made these Chocolate Cashew Clusters, my entire kitchen filled with the warm, rich smell of melting chocolate, and I remember standing over the bowl thinking, “This is way too easy to taste this good.” I had a bag of salted cashews I’d been saving for something special, and once I stirred them into that glossy, velvety melted chocolate, I knew I’d found the perfect treat. These clusters cool into the most satisfying combination of creamy chocolate and crunchy nuts, and they’ve been a staple in my holiday gifting ever since.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you maximum indulgence for minimal effort—simple ingredients, no baking, fast results, and unbelievably delicious clusters that look like something from a gourmet candy shop.
Ingredients
- 12 oz semi-sweet chocolate chips
- 10 oz bag dark chocolate chips
- 2 cups roasted salted cashews
- ½ cup English toffee bits
- Sea salt (optional)
- Sprinkles (optional)
I love mixing semi-sweet and dark chocolate together because the blend creates the perfect balance of richness and sweetness. If you prefer milk chocolate, you can substitute part of the dark chocolate, but don’t skip the salted cashews—they’re essential for that salty-sweet contrast. English toffee bits add a buttery crunch that makes these clusters extra special. Sea salt flakes and sprinkles are optional, but they add a fun, polished finish that elevates the look and flavor.
Equipment Needed
- Microwave-safe mixing bowl
- Rubber spatula
- Baking sheet
- Parchment or wax paper
- Measuring cups
You don’t need fancy candy-making tools for this recipe, and that’s one of the reasons I adore it. A microwave-safe bowl is the quickest way to melt chocolate, though a double boiler works if you prefer a slower method. A baking sheet lined with parchment ensures the clusters lift off easily once they set. A rubber spatula helps scrape every bit of chocolate from the bowl—I never waste chocolate in my kitchen. Measuring cups help keep the ratios perfect, especially if you’re doubling the batch.
Step-by-Step Instructions
Whenever I make this recipe, I always start by measuring out the cashews and toffee bits first. It may seem like a small detail, but once the chocolate melts, it begins to cool quickly, and having everything ready to stir in ensures the clusters set with the perfect texture. I like using roasted salted cashews because the salt enhances the chocolate beautifully without requiring added seasoning.
Next, I melt the chocolate in the microwave, but I do it slowly to prevent scorching. I heat it in 20-second bursts, stirring between each one until it becomes silky smooth. The scent alone is enough to make you want to dip your spoon right in, and I always take a beat just to appreciate how glossy and perfect melted chocolate looks. This step is critical—if you rush it and burn even a little, the texture won’t be creamy.
Once the chocolate is fully melted, I stir in the cashews and toffee bits until everything is evenly coated. This is the moment the magic happens; watching the nuts disappear under a blanket of chocolate is oddly satisfying. I fold gently to avoid breaking the cashews too much, because I love big pieces in my clusters. You want every bite to feel substantial and crunchy.(See the next page below to continue…)