Directions:
Begin by lining a large baking sheet with parchment paper, which will ensure your clusters won’t stick and will be easy to remove once set.
Next, take the white chocolate and melt it. This can be done using a double boiler on the stove or by placing the chocolate in a microwave-safe bowl and using short intervals of 20-30 seconds, stirring well between each, until the chocolate is creamy and smooth.
Once the white chocolate is melted, stir in the cashew nuts until they are fully coated with the chocolate.
Using a spoon, drop clusters of the white chocolate and cashew mixture onto the prepared baking sheet. You can make them as large or as small as you like.
Allow the clusters to cool at room temperature until they set. This may take one to two hours. If you’re in a hurry or want to ensure they set well, you can place the baking sheet in the refrigerator for about 30 minutes.
After the clusters have set, they can be served or stored. If storing, keep them in an airtight container in a cool, dry place to maintain their freshness.
I await your comments! Enjoy!
