Cashew Caramel Clusters 

25 caramel candies
1 T. water
2 c. unsalted cashews
1/2 c. milk chocolate chips
1/3 c. white baking chocolate

Spray baking sheet with nonstick vegetable-oil cooking spray.

In double boiler, combine caramels and water. Cook, stirring, until smooth.

Stir in cashews until coated; by teaspoonful, drop onto prepared baking sheets.

Melt chocolate chips and baking chips separately over low heat, stirring until smooth.

Spoon each into separate plastic food storage bags. Seal; squeeze each chocolate to corner. Snip corner of each bag and drizzle over candies.

Let stand until firm.

Makes 32 candies.