Amish White Cashew Clusters are a vintage style nut cluster loaded with crunchy toasted cashews ~ they’re easy to make and even easier to devour!
Amish white cashew clusters are the easiest candy recipe on the site
If there was ever a year that your best buds deserved a gift of homemade candy, this is it. And if you’re looking for a no-muss no-fuss but still special recipe, you’ve found it. It’s a vintage style nut cluster that’s super simple, but extra special because you make them yourself. They can be set out on a fancy plate or packaged up in cellophane bags to give out over the holidays. Tuck them into your Christmas cookie tins, too.
what you’ll need
- whole raw cashews
- white confectionary aka white almond bark, or white chocolate
how to make nut clusters
- Toast your nuts.
- Melt your chocolate.
- Fold the two together.
- Drop by tablespoonfuls onto a lined baking sheet.
- Allow to harden before eating, storing, or gifting!
easy chocolate covered candies are an Amish specialty
The Amish have been making candy like this for generations. If you live near any of the Amish settlements in the US, or have visited near one, you’ll probably remember a candy shop or two. Right now I’m living in Wisconsin, which has the 4th largest Amish population, so I see a lot of it for sale. Amish candy is generally quite simple, and so easy to recreate at home. These cashew clusters require only 2 ingredients, but they play off each other beautifully. Cashew crunch, another Amish specialty, is a thin toffee studded with chopped cashews. I think I’ll try that next 🙂
white cashew clusters tips and faqs
Almond bark is sort of an artificial version of white chocolate. There are no almonds or almond flavoring in almond bark, it gets its name because it was originally developed to coat almonds. It has a vanilla flavor, and is often used as a substitute white chocolate in recipes because white chocolate can be quite difficult to melt. It does not have the wonderful natural flavor of white chocolate, but it has the benefit of melting into a smooth, creamy consistency. Some people actually prefer the flavor of almond bark over real white chocolate.
Look for it in the baking section of your store, it should be with the rest of the baking chocolate. It might come in block form, or in wafers.
Yes, absolutely. I would recommend chopping it into small pieces first, and melting it very gently in a double boiler. White chocolate is finicky and can seize up when you try to melt it. For a really special treat, try making caramelized chocolate for these clusters.
Use other nuts like almonds, walnuts, or pecans, even pistachios, but be sure to toast them first for best flavor and crunch. Check out my Spanish Peanut Clusters Recipe.
Yes, just load everything into the slow cooker and cook on low until the almond bark is melted. Stir to combine. Then scoop out your clusters onto parchment paper as per the recipe. Note: when making nut clusters in a slow cooker you want to avoid any condensation, because water can cause chocolate to seize up. Place a clean absorbent tea towel over the crock pot before adding the lid to collect any moisture.
You can store them at cool room temperature for a few weeks, or in the refrigerator for a month or more.
Yes, for sure. Make sure they are completely hardened, then pop them into heavy duty zip lock freezer bags. Push out any extra air before zipping closed.
more easy homemade candies
- Grandma Kathy’s Homemade Turtle Candy
- Easy Butter Brickle Bark
- Dark Chocolate Detox Bites
- Sugar Plum Fairy Bark
- Easy Nutcracker Bark (with printable recipe tags!)
- 12 Homemade Holiday Candy Recipes
- Milk Chocolate Marbleized Bark
- Jewel Box Truffles
- Easy Butter Pecan Bark
- Easy 2 Ingredient Toasted Hazelnut Bark
Amish Cashew Clusters
- 12 ounces raw whole cashews (about 2 heaping cups)
- 20 ounces white almond bark (you can also use white chocolate)
- Preheat oven to 350F
- Spread the cashews out into a single layer on a baking sheet and toast for 12 minutes, until fragrant. Set them aside to cool.
- If your almond bark is in a single chunk, cut it into pieces and add to a microwave safe bowl. Mine came already partitioned into chunks which was handy.
- Microwave for 90 seconds, and stir. Microwave in further 15 second increments, stirring in between, until the bark has melted and become smooth and creamy. Don't over heat it, I like to let it rest in between bursts of microwaving to allow the heat of the bowl to assist in melting. My bark took another 45 seconds, but yours might take more or less time. Note: if using white chocolate you will need to melt it carefully in a double boiler.
- Stir the cashews into the melted bark.
- Drop by rounded tablespoons onto parchment paper. You can adjust the shape of your clusters as you drop them. There's no need to rush, the bark will remain nice and molten for a while.
- Let the bark set up before moving the clusters. You can store them at room temperature, or in the refrigerator.
- I made my clusters quite large, but you can make yours smaller if you prefer.
- add a touch of sea salt to the mixture, or on top, if you like.