Clodhopper Candy

A sweet, salty, and crunchy no-bake candy treat. This recipe is incredibly simple and yields irresistible clusters of graham crackers, cashews, and white chocolate. The optional cinnamon adds a lovely warm note.

Ingredients

• 2 sleeves (about 18-20 full crackers) graham crackers, crushed (about 2 ½ cups of coarse crumbs and small pieces)

• 1 ¼ cups lightly salted cashews, roughly chopped

• 12 oz (about 2 cups) high-quality white chocolate chips or chopped white chocolate bars

• Optional: ½ teaspoon ground cinnamon

• Optional for garnish: A light sprinkle of flaky sea salt

Yield: About 24-30 clusters

Step-by-Step Instructions

1. Prepare the Pans & Ingredients

• Line two large baking sheets with parchment paper or silicone baking mats.

• Place the graham crackers in a large resealable plastic bag. Seal and crush them with a rolling pin or the bottom of a heavy pan until you have a mix of coarse crumbs and pea-sized pieces. Pour into a large mixing bowl.

• Roughly chop the cashews. You want a mix of sizes for texture. Add to the bowl with the graham cracker crumbs.

• If using, sprinkle the cinnamon over the mixture and toss everything together until evenly distributed.

2. Melt the White Chocolate

• Double Boiler Method (Recommended): Place the white chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (ensure the bowl does not touch the water). Stir constantly with a silicone spatula until the chocolate is completely melted and smooth.

• Microwave Method: Place chips in a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring thoroughly between each burst, until just melted and smooth. Do not overheat, as white chocolate scorches easily.

• (Pro-Tip: Adding ½ teaspoon of coconut oil or vegetable shortening to the chocolate before melting can help it stay smooth and make coating easier.)

3. Combine and Form Clusters

• Pour the melted white chocolate over the graham cracker and cashew mixture.

• Using a large silicone spatula or spoon, gently fold and stir until everything is evenly and completely coated.

• Working quickly, drop heaping tablespoonfuls of the mixture onto the prepared baking sheets, forming loose clusters. You can use two forks to help shape them.

• If desired, sprinkle the tops with a tiny bit of flaky sea salt for a gourmet touch.

4. Set and Harden

• Allow the clusters to set at room temperature in a cool spot until firm, about 1-2 hours.

• For faster setting: Place the baking sheets in the refrigerator for 20-30 minutes.

• Once completely hardened, peel the clusters off the parchment paper.

Success Tips & Variations

• Quality Matters: Use a good quality white chocolate (like Ghirardelli or Baker’s). White chocolate chips have stabilizers that help them hold shape, but chopped bar chocolate will taste creamier.

• Don’t Burn the Chocolate: White chocolate is very delicate. Melt it slowly and gently to avoid seizing (becoming grainy and lumpy).

• Get Creative:

  • Mix-Ins: Substitute or add other nuts like pecans or almonds. A handful of mini marshmallows or coconut flakes added with the dry ingredients is also delicious.

  • Drizzle: Melt a few dark or milk chocolate chips and drizzle over the hardened clusters for a pretty finish.

  • Holiday Twist: Add a handful of crushed peppermint candies or holiday sprinkles before the chocolate sets.

Storage

• Store in an airtight container at cool room temperature for up to 1 week.

• For longer storage (up to 3 weeks), keep in the refrigerator in an airtight container. They can also be frozen for up to 3 months.

• Note: In warm or humid climates, it’s best to store them in the fridge to prevent the chocolate from softening or sweating.

Enjoy these easy, addictive sweet and salty treats!