What You’ll Need: 3/4 to 1 pound cashews 1 (14-ounce) package caramels, unwrapped 3 tablespoons heavy cream 1 (12-ounce) package milk chocolate chips (2 cups) 2 teaspoons vegetable shortening 1 tablespoon sea salt What To Do: Cover 2 baking sheets with wax paper and coat with cooking spray. Arrange cashews into 24 groups on the baking sheets. In a small saucepan over low heat, melt caramels with cream 5 to 7 minutes, or until smooth, stirring constantly. Immediately spoon caramel mixture over each nut group while still hot; reheat if caramel gets too thick. In another small saucepan over low heat, melt chocolate chips with shortening 5 to 7 minutes, or until smooth, stirring constantly. Drizzle chocolate over caramel-covered nuts, evenly sprinkle with sea salt, and let stand until firm.