Ingredients:

  • 12 oz salted roasted cashews
  • 1 tbsp unsalted butter, melted
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 7 oz sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/2 tsp flaky sea salt
  • 10 oz semi-sweet chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Preheat oven to 325°F (160°C). Spread the cashews on a baking sheet and toast for 5–7 minutes until they smell nutty and appear slightly oily.
  2. In a heavy-bottomed 2-quart saucepan, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk over medium heat.
  3. Stir the mixture constantly for 5–8 minutes once bubbling begins. Look for a mahogany color and a thick, lava-like consistency that pulls away from the pan sides.
  4. Remove the saucepan from heat and stir in the vanilla extract.
  5. Carefully spoon approximately one tablespoon of the hot caramel over each cashew pile. Allow to sit for at least 30 minutes until the caramel is firm.
  6. Melt the chocolate chips and coconut oil in the microwave in 30-second bursts. Dip or spoon the melted chocolate over the set caramel clusters and finish with a pinch of flaky sea salt.