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Simple. Sweet. The kind of treat you make once and never stop thinking about.
You know how some recipes just feel like home? This is one of those. These little Amish White Cashew Clusters with Cranberries are so simple it’s almost silly. Just three ingredients, no oven, no stress — and somehow they still manage to taste like something your grandma would’ve had cooling on the counter for the church bake sale.
The first time I made these, it was on a whim — I had leftover white chocolate chips, a nearly forgotten bag of dried cranberries, and a half-used container of cashews from snacking. And let me tell you, by the end of the day, there wasn’t a single cluster left. My husband called them “fancy little candy lumps.” I call them magic.
Why You’ll Love These Little Beauties
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You only need 3 ingredients. Yes, really.
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No baking. No babysitting. Just melt, stir, plop, done.
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Sweet, creamy, crunchy, and a little tangy. The perfect bite.
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They look impressive, but you can make them in your pajamas. (Ask me how I know.)
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Great for holidays, neighbors, or your own secret stash.
What You’ll Need (And What You Can Swap If You’re Out)
This isn’t one of those recipes where you have to run to three stores. It’s just:
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2 cups white chocolate chips – I like Ghirardelli or Guittard because they melt smooth, not chalky. But honestly? Store brand works fine in a pinch.
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1 cup cashew nuts – Roasted and unsalted is my go-to, but use what you’ve got. Almonds work. Pecans? Sure. If they crunch, they count.
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1/2 cup dried cranberries – That little tangy pop makes all the difference. No cranberries? Dried cherries or chopped apricots would be delicious too.
How to Make Them (Like, Actually)
Alright, here’s how it all comes together — in real, no-fuss kitchen talk:
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Line a baking sheet with parchment paper.
Or wax paper. Or foil if that’s what you’ve got. Just something non-stick. -
Melt your white chocolate.
You can do this in a double boiler if you’re feeling patient and proper. Or, like me, just toss it in a microwave-safe bowl and heat in 20-second bursts, stirring in between. Be careful though — white chocolate burns if you even look at it funny. -
Stir in the cashews and cranberries.
Dump ’em right into the bowl and stir like you’re folding in love. Everything should be nicely coated. -
Drop spoonfuls onto your lined sheet.
You’re aiming for small-ish mounds — about the size of a silver dollar or those cookies you eat too many of at Christmas. Don’t overthink it. They’re rustic. Rustic = charming. -
Let them set.
Room temp works just fine (if you can wait that long). But if you’re impatient or it’s warm in your kitchen, pop the tray in the fridge for 20 minutes. -
Eat. Or share. Or both.
Once they’re firm, they’re good to go. Just try not to eat them all in one sitting. (Or do. I won’t judge.)
Wanna Jazz ‘Em Up? Try This
If you feel like playing with the recipe, here are a few fun twists:
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Sprinkle with flaky sea salt before they set for that sweet/salty magic.
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Try dark or milk chocolate instead of white — or swirl two kinds together.
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Toss in a pinch of cinnamon or cayenne if you like a little warm surprise in your bite.
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Mix in some chopped pretzels or mini marshmallows for texture.
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Holiday flair? Add crushed candy canes or colored sprinkles and call it festive.
Storage Tips (If They Last That Long)
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Store them in an airtight container on the counter for 2–3 days, or in the fridge for up to 2 weeks.
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These freeze beautifully. Just don’t stack them before they’re fully frozen or you’ll end up with one big delicious blob.
Final Thoughts from My (Messy) Kitchen
There’s no storybook ending here — just a sweet little recipe that’s become one of my go-tos. I’ve made these with kids, with friends, by myself at 10:30 at night while watching reruns of “Murder, She Wrote.”
They’re forgiving, cozy, and kind of nostalgic. The kind of thing that makes people smile without needing a fork or a plate. Just a napkin, a good cup of coffee, and maybe a few extras tucked into a tin for someone you love.
If you try them, let me know — or tell me what you tossed in to make them your own. I always love a good twist on a simple treat.
Amish White Cashew Clusters with Cranberries
Ingredients
- 2 cups white chocolate chips
- 1 cup cashew nuts
- 1/2 cup dried cranberries
Instructions
- Line a baking sheet with parchment paper.
- Melt the white chocolate chips in a double boiler or microwave, stirring until smooth.
- Stir in the cashew nuts and dried cranberries until they are fully coated with the melted chocolate.
- Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
- Allow the clusters to set at room temperature, or refrigerate them for quicker setting.
- Once set, serve the clusters or store them in an airtight container.