Step 1

Line several large baking sheets with wax or parchment paper, then set aside.

Step 2

In a medium saucepan, add caramel bits, heavy cream, and butter. Heat over LOW heat, and stir occasionally until everything is all melted together.

Step 3

Once melted, add salt and vanilla and stir to combine.

Step 4

Stir in peanuts and cashews, then remove from the heat and let cool for 15-25 minutes, stirring about every 5 minutes, so the mixture doesn’t harden.

Step 5

Scoop out the peanut mixture in 1/2 Tbsp portions, about 2 inches apart.

Step 6

Place baking sheets in the refrigerator or freezer for about 15-20 minutes, until set.

Step 7

Add wafers to a microwave-safe bowl, and microwave at 50% power in 20-30 second intervals, stirring after each interval, until melted and smooth.

Step 8

Pour a spoonful of melted white chocolate over the top of each nut cluster, then place back in the refrigerator or freezer for another 15-20 minutes, or until set.