Great candy for the holidays or any time! Easy to make in the crockpot.
Addictive And Easy
These are just too good for words!
I’m pretty sure everyone has made, or at least heard of, the famous crockpot peanut clusters. This is just a variation on that.
These are made with cashews–mainly because I had a lot of those–and white chocolate. I’m confident that they can be made with any nuts. Yes, even peanuts if that’s what you have on hand, but I think that this candy gets a little more interesting if you use different nuts. It’s a year-round treat so try a few variations.
An Older Recipe And A Caveat
As I said before, this is a variation on an old recipe. That old recipe has been updated with a warning (of sorts).
Newer slow cookers cook hotter than the original appliances. In my crock pot group, I’ve seen people ask from time to time why their older recipes now are overcooked or done faster in their new slow cookers. The reason is that it is now deemed that 200 degrees F (which was low on the old slow cookers) is not a safe temperature to cook at. I don’t recall anyone getting sick from meals made in the old appliances, but I’m just going to leave that there because I’ve not done extensive research on the matter. However, now the new “low” is 300 degrees F so cooking times have to be adjusted.
The original recipe has been updated to inform you of this difference. It even states that you may not get the same results. Which leads to…
Another Happy Accident
You’d think I’d have paid attention to these warnings. Especially when I’ve answered questions such as these in that group. My experience just proved I was somewhat of a ditz and didn’t take my own advice.
However, this, much like my maple meatloaf, proves that what you think is a disaster can have surprisingly good results.
First of all, most white chocolate clusters are actually white. Mine are tan. Why? Because my new slow cooker cooks hotter–DUH. My heart sort of sank when I opened the lid to see this non-white concoction. But when I tasted it, it was fantastic because the extra heat caramelized the sugars and gave this a rich, deep taste.
Another instance of something better coming from pure ditziness! Enjoy them!
- 1-12 oz bag white chocolate chips (see NOTES)
- 1 bar (4.4 oz) Lindt white chocolate bar (Ghirardelli is good too)
- 20 oz candy quik (almond bark)
- 2 tbs coconut oil or solid vegetable shortening
- 1-1½ cups cashews (I used unsalted)
- Place all ingredients, except the cashews in a 4-6 qt slow cooker.
- Cover and cook on low about 1½-2 hours, or until when stirred, the mixture is melted and has no lumps.
- Stir in the cashews and drop by tablespoon-fulls onto parchment or waxed paper. Garnish with colored sprinkles, if desired