Cashew clusters are a simple snack that take no time to make! You only need three ingredients and these clusters have the perfect balance of sweet, salty and tart!
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Can you believe that summer is almost over? I’m kind of happy that it’s almost over. I know what you’re thinking: is she crazy? No, not crazy. I am just excited because our new addition will be arriving in October and I want to meet her already!
This little baby has me craving all sorts of stuff: donuts, cereal and these cashew clusters. I can honestly say that I have made these a ton of times during my pregnancy, and I usually gobble them up within a few days. I sometimes let my husband have one or two out of the batch and he loves them as much as I do!
Cashew clusters really do have it all: they are sweet, salty and tart. What more could you want? I honestly love anything that is white chocolate and cranberry. Then, when you add in the salty cashews, it takes these little clusters over the top. I also love that all they take to make is three ingredients. Yes, three. I am all for easy these days and cashew clusters are the epitome of an easy snack/dessert.
How to make Cashew Clusters
Cashews: When I make these clusters, I buy cashew halves and pieces. I like how there are some big and small pieces throughout the clusters when I make them. You can always get just cashew halves if you want the bigger pieces of cashews in your clusters.
Chocolate: I love white chocolate, so I usually make these clusters with white chocolate baking chips. They are also phenomenal with dark chocolate baking chips! If you do the dark chocolate, I would suggest a little extra sprinkle of coarse sea salt over the top. Just a little bit though! The dark chocolate makes these less sweet, but it tastes great! You could always do the dark chocolate and drizzle white chocolate over the top. That would be yummy!
Dried Fruit: Dried cranberries are my go-to for these clusters. Dried blueberries or cherries would be a great substitute if you’re not into dried cranberries.
- 1 (11 ounce) package Ghirardelli white baking chips
- 1 ½ cups roasted and salted cashew halves and pieces
- 1 ½ cups dried cranberries
- Melt the white baking chips in a double boiler on the stove until the chips are completely melted.
- Remove from heat and add in the cashews and dried cranberries. Mix until all cashew and cranberries are coated in chocolate.
- Lay a large piece of parchment paper down on the counter or on top of a cookie sheet.
- Spoon the mixture onto the parchment paper in even piles. Depending on how big you want them, the mixture should make about 12 clusters. Flatten the piles a little.
- Let them harden completely before enjoying!
- Store in an air tight container.