Sticky Caramel and Macadamia Clusters

Sticky Caramel and Macadamia Clusters

Sticky Caramel and Macadamia Clusters


240g macadamias, roughly chopped

80g raw cashews

230ml or 1 cup water

200g or 1 cup brown sugar

2 pinches of salt to taste

150g dark chocolate

15g coconut oil (optional, helps with coating)


  1. Make your own cashew milk by blitzing the cashews and water in a blender until all of the cashew chunks are gone.
  2. Pour cashew milk into a small saucepan and add the brown sugar.
  3. Heat on a medium heat until it starts to boil, whisking continuously.
  4. Turn heat down to a medium-low heat and continue to whisk for 10-15 minutes or until a thick caramel is formed.
  5. Add salt to the caramel (optional).
  6. Combine the caramel and macadamias in a bowl until the macadamias are fully coated.
  7. Spoon mixture into clusters onto a greased, lined baking tray and place in the freezer for at last an hour or until they hold together (they will still be sticky). 
  8. Melt the chocolate* and coat the caramel macadamia clusters by dipping in the chocolate and gently tossing around. Make sure you do this quickly as the warm chocolate will melt the caramel.
  9. Refrigerate until chocolate is set.

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