White Chocolate Nutty Caramel Claws

White Chocolate Nutty Caramel Claws are a decadent treat for anyone that loves white chocolate with gooey chewy caramel and nuts.

I have a confession to make: I’m a bit of an enabler.

Bert loves sweets, and I love making them for him. We have a good working relationship: he makes suggestions and gives me ideas, and I execute. This is one of those recipes.

White chocolate is a favorite around here (I know, I know, it’s hardly chocolate at all).

I found a promising recipe on Garnish & Glaze called Polar Bear Paws.

Bert and I were both intrigued and thought they looked good, but he said they would be AWESOME using mixed nuts instead of peanuts. He was right.

Line a cookie sheet with parchment paper and spray it well with cooking spray – these buggers are super sticky.

The first time I made the recipe I used wax paper and I had to peel that off the bottom for each one. You can use Silpat Sheets (affiliate link) instead, if you have them. I’d still recommend spraying them really well.

Next, peel the wrappers off the caramels. (Unwrapping the caramels is the hardest part of this recipe.) Melt the caramels, cream and butter in a microwave bowl. I like this nesting glass set  (affiliate link) – you can use one for each part of this recipe.

The trick here is to not let the caramels get too hot. Take them out and mix them every 30 seconds, stopping when they are just melted. Make sure you are using a heat proof spatula. (Affiliate link.)

The hotter this mixture gets, the longer it will take to set up enough that you can scoop it without the caramel taking off on the nuts. Speaking of nuts, add them now.

Don’t forget the salt!

If you accidentally bought the unsalted nuts (like we did) add about half a teaspoon to a teaspoon of coarse kosher salt too. Mix well.

Now we wait. And wait some more. If you’re like me – easily distracted – set the timer for 15 minute increments.

The caramel lightens up a bit and comes together as it cools. You want it to be pliable but not too spreadable.

Using a teaspoon or an ice cream/cookie scoop (affiliate link) measure it out onto the parchment lined cookie sheet.

Pop this into the refrigerator for 20 to 30 minutes until set. Or, put them in the freezer for 5 –  10 minutes until set.

Melt the chocolate in a small bowl in the microwave, in 15 second increments, again trying to get it just warm enough to melt. Dip the candies using a couple of forks, a spoon, or your fingers, coating all over. Return coated candy to cooking sheet. Use the smallest bowl you can for this – a larger bowl won’t keep the chocolate deep enough to dip into.

If the caramel becomes too pliable while you are coating, put them back in the fridge or freezer to set up again.

How beautiful are these White Chocolate Nutty Caramel Claws?

It’s a mouthful in more ways than one.

White Chocolate Nutty Caramel Claws

Course: Candy, Dessert

Cuisine: American

Keyword: White Chocolate Nutty Caramel Claws

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Resting Time: 1 hour hour

Total Time: 20 minutes minutes

White Chocolate Nutty Caramel Claws is decadent homemade candy that is ridiculously easy to make using just five ingredients. They make perfect gifts or cookie exchange goods.

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Ingredients

• 11 ounces Wrapped Caramels (I used bulk)
• 3 tbsp Heavy Whipping Cream
• 1 tbsp Butter
• 1 cup Mixed Nuts, salted
• 12 ounces White Melting Wafers (Bulk again)

Instructions

• Line a cookie sheet with parchment paper and spray well with cooking spray.
  
• Unwrap caramels and put in a microwave bowl. Add butter and cream, and microwave for 30 second increments, stirring between each. Repeat until smooth - but use the shortest time possible to melt the caramel.
  
• Add the mixed nuts (and about a teaspoon of salt if you have unsalted nuts like I did) and combine well.
  
• Allow to rest for at least 15 minutes, mixing occasionally. The caramel will run away from the nuts if you skip this step - the mixture needs to be fairly firm before you portion it.
  
• Scoop or spoon onto baking sheet uniformly. Refrigerate until firm, at least 30 minutes.
  
• Melt white chocolate in microwave for 15 second increments, stirring well until smooth. Do not overheat. 
  
• Dip caramel cluster into white chocolate using a fork and turn to coat completely. Allow excess chocolate to drip back into bowl, and place candy back on baking sheet.
  
• If the candy gets too pliable while you are coating with chocolate, return to refrigerator or freezer for a few minutes to firm up.
  
• Refrigerate candy until set, 30 - 60 minutes.
  

These are pretty foolproof and super delicious. ♥