From Charity Ferreira.
Yield: About 24 turtles
Butter, for waxed paper
8 ounces Vanilla-Sea Salt Caramels, or store bought soft caramels (about 24 caramels or 1 ¼ cups)
1 ¼ cups unsalted whole cashews (about 5 ounces), lightly toasted
4 ounces bittersweet or semisweet chocolate, chopped
Step 1: Line a baking sheet with generously buttered waxed paper. Unwrap the caramels and place them in a large heatproof bowl over a pan of barely simmering water. Stir the caramels occasionally until melted and smooth, 10 to 20 minutes. Remove from the heat and stir in the cashews.
Step 2: Spoon 1-inch mounds of the caramels mixture onto the waxed paper. If the mixture is stiff, you might have to use your fingers to coax it into clusters. Refrigerate the clusters until the caramel is firm, about 15 minutes.
Step 3: Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat.
Step 4: Spoon about 1 teaspoon melted chocolate over the top of each “turtle.” Return the “turtles” to the refrigerator to harden the chocolate, about 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks.