Peter Piper picked a peck of pickled peppers…that’s the inspiration for this recipe title anyway.
- My pantry.
- The fact that I had leftover caramels.
- The fact that I had leftover marshmallows.
- The fact that I’m starting to get nesting syndrome in a bad, bad way and just want to clean everything out of our house and start over again.
But alas, since I can’t just toss all of our furniture I decided to cook instead. And the sugar streak continues.
Also, did I happen to mention that I have my glucose test this week? After I spent all weekend baking and taste-testing everything I made?
The ingredient list is small and basic and you have to move quickly to get these guys on the parchment paper STAT (and yes, you need parchment paper. I used foil the first time around – bad idea) or else you will be stuck with a very sticky mess indeed. But if you can master the art of dumping stuff by the spoonful onto a pan quickly, you can make these clusters.
Kind of like if you can dodge a wrench you can dodge a ball. Obviously the same thing.
- 10 oz. caramel squares, wrappers removed
- 2 Tbsp water
- 2 cups mini marshmallows
- 2 cups salted roasted cashews
- 1 Tbsp butter + more for greasing parchment with
First you want to spread out sheets of parchment paper and rub them down with butter…you’ll thank me for making this step #1. Add the caramels and 2 Tbsp of water to a heavy-bottom saucepan and heat until the caramels are almost melted, stirring constantly. Add the butter and marshmallows and stir until everything is melted and combined. Remove from heat and add the cashews, stirring to combine completely. Drop the mixture by the tablespoonful onto the buttered parchment paper (NOTE: use another spoon to get the mixture to drop, not your finger…it’s hot!) until it’s all gone. Soak your pot immediately in hot water! Let the clusters cool completely before removing from the parchment paper. Enjoy!