2 1/2 c. heavy cream
2 tbsp. unsalted butter, chopped
1 1/2 c. light corn syrup
cant 1 c. granulated sugar
1/2 c. firmly packed light brown sugar
pinch of salt
1 tbsp. vanilla extract
3 1/4 c. cashews, pecans OR walnuts
1 (14 oz.) semi-sweet chocolate, chopped
2 t. vegetable shortening

Lightly oil two baking sheets. In a heavy bottomed saucepan over medium heat, cook the first six ingredients until the sugars dissolve and the butter melts. Bring to a boil and cook, stirring frequently, for about 1 hour, until the caramel reaches 238°F (soft ball stage) on a candy thermometer.

Place the bottom of the saucepan in a pan of cold water to stop the cooking, or transfer the caramel to a smaller saucepan. Cool slightly, then stir in the vanilla extract.

Stir the nuts into the caramel until well coated. Using an oiled Tablespoon, drop spoonfuls of the nut mixture onto the prepared sheets about 1 inch apart. If the mixture hardens, return to heat until it softens again.

Refrigerate the clusters for 30 minutes, until firm and cold, or leave in a cool place until hardened.

Using a metal palette knife, transfer the clusters to a wire rack placed over a baking sheet to catch drips.

In a medium saucepan over a low heat, melt the chocolate and vegetable shortening, stirring until smooth. Cool slightly.

Spoon chocolate over each cluster, being sure to cover completely. Alternatively, using a fork, dip each cluster into chocolate and lift out, tapping on the edge of the saucepan to shake off the excess. Place on the wire rack over the baking sheet.

Allow to set for 2 hours, until hardened.

Note: The use of a candy thermometer is recommended.