On two parchment lined baking sheets, place five cashews and two pecans to make “paws.” Make 24.

After making the cream caramel, let it sit for about 10 minutes, and then spoon a glob over each “paw.”

Refrigerate. Let the “paws” cool for an hour or two.

Break the chocolate into small pieces and microwave at 50% power for a minute, stir. Repeat the microwaving and stirring until the chocolate melts.

With a rubber spatula, scoop up a glob of chocolate and thickly smear it in the “paws.”

Refrigerate. Let the paws cool until the chocolate hardens, about an hour.