Irresistibly gooey and rich, these mixed but clusters feature semisweet chocolate and caramel — plus chopped Brazil nuts, almonds, cashews, hazelnuts and pecans — for an indulgent salty-sweet snack.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Makes about 4 dozen
Line a large baking sheet with parchment paper.
Place sugar in a thick bottomed sauce pot over medium heat.
Do not stir or even disturb to prevent crystals from forming. When the sugar melts and begins browning gently swirl the pan to move the sugar into the amber syrup. When the sugar has completely dissolved into caramel syrup slowly add the cream. Stir this and continue cooking until the lump of sugar melts again and the result is thick caramel. Cook this for 2 minutes, remove from the heat and stir in the butter then the nuts. Set aside
Drop this mixture by the generous tablespoonful onto a prepared baking sheet. Place in freezer for 20 minutes.
Put chocolate in a medium, microwave-safe bowl and melt on high, stirring every 20 seconds, until melted, about 2 minutes total.
Remove caramels from the freezer and dip in chocolate, using a fork to flip and coat.
Return to parchment paper, sprinkle with sea salt and transfer to the refrigerator to chill until firm.