When I was little, I LOVED Cashew Clusters. Despite my search, I wasn’t able to find the original manufactor but two things I loved, the cashews and the malted candy. Anyway, I since I had a bunch of raw cashews, I decided to make them as part of my Christmas treats. The challenge was to find malt candy that wasn’t overly sweet but I find some that were tender enough to crush.

The second thing I had to do was learn how to properly temper the chocolate. Icelandic chocolate is very velvety but will also seize up if not melted properly. I turned to one of my favorite cooks, Ina Garten, who uses the microwave and while I’m not a big fan of using it, I have to admit, it worked perfectly.

SO, I hope you will enjoy making these and please, if you would prefer, use your favorite chocolate chips.

Cashew Clusters

Oma’s Cashew Clusters

Servings 18 candies


  • 1 1/2 cups roasted cashews (UNSALTED)
  • 10 oz Semi-sweet Chocolate (I like 45-56%) broken into pieces
  • 1 Tbsp Coconut Oil
  • 3/4 cup Malt Balls (roughly crushed-NOT smashed)
  • 1/8 tsp salt


  • In microwave safe bowl, add chocolate and coconut oil. Cook on high for 30 seconds. Stir (will probably still be chunky unless you are using chocolate chips). Microwave for another 10 seconds. Stir. If you need to, microwave for another 10 sec. Stir. Add crushed malt balls (I used a small cast iron pan and only apply light pressure), cashews and salt to the chocolate. Using two tablespoons (NOT the measuring spoon), drop onto parchment paper. Once chilled, move into cupcake liners and store in plastic storage bin.