Place a silicone mat on a baking sheet. (or parchment paper on a baking sheet.

In a large mixing bowl, combine your nuts, and set aside.

Using a microwave-safe, appropriately sized bowl, place in caramel bits, butter, and water.

Microwave to melt, following instructions on the package.

Once melted, remove from the microwave and stir like crazy to make the caramel smooth for coating.

Transfer caramel from it's a dish to the nut mixture and stir to coat all the nuts.

Then, drop nut combination by the tablespoon atop the silicone mat, leaving enough space between that you will be able to scoop the cluster up and then dip it in chocolate. (about one spoon's worth!)

Allow this to cool and cling.

Basically, you can either refrigerate these for a 1/2 hour or you can freeze them (on their tray) for 15 minutes to move this along.

Next, in a microwave-safe bowl, melt 12 oz of the 24 oz of milk chocolate according to the package instructions.

*I suggest doing chocolate coating in (2) two half batches so you can take your time, coat, and move on without worry about the chocolate drying in the melting bowl. Naturally, you can microwave it all and then of course reheat as necessary, but that is not how I work, so I made the suggestions and it's OPTIONAL.

For each cluster, using a tablespoon, a scoop of the cluster (which will release so easy from silicone mats) and dunk into the chocolate, then tip the spoon carefully to the right and left to drain the excess chocolate and drop the cluster back onto the silicone mat to dry.

Repeat for every other cluster on the tray.

Once you are done, if any of the clusters seem to have nuts showing through, use whatever chocolate might remain to 'repair' or coat this.

Then, allow these to dry/setup

IN actuality, by the time you finish coating the last of the clusters, the first ones will probably already be set up.

I suggest refrigerating what you won't be eating in an airtight container for up to 14 days.

Enjoy! ~ Dana XO