A stack of five Sticky Paws next to almonds on a board.

Sticky Paws candy – a Williams Sonoma Copycat Christmas candy recipe! Almond caramel clusters dipped in chocolate. Make these chocolate caramel nut clusters at home for a fraction of the price!

This holiday season I’m all about goodies.

Goodies like no bake cookies, bark, and toffee. Recipes that don’t require you to turn on your oven – usually meaning they are quick and easy treats to make!

Ingredients

  • whole almonds
  • caramel squares
  • heavy cream
  • chocolate almond bark
Five Sticky Paws Williams Sonoma Copycat on a wooden table surrounded by almonds.

Sticky Paws is a Williams Sonoma Copycat Recipe

This recipe for Sticky Paws is a Williams Sonoma copycat. They sell a single container for $30 and a double for $60! YIKES!

My estimate of how much it costs to make about 25+ clusters..

$2.30 for one bag of caramel squares
$4-5 for a bag of whole almonds (at Aldi!)
$3.75 for a package of chocolate almond bark
$2 for a whole container of heavy cream

That’s roughly $13 for Sticky Paws Williams Sonoma Copycat! And if you make smaller cluster (with like 4-5 almonds in each) you’ll get even more!

almonds in a pile, caramel being added to almonds collage

How To Make Sticky Paws

Start by placing a silicone baking mat or parchment paper on a baking sheet. Form small clusters with about 7-10 almonds in each cluster.

Unwrap the caramel squares – place the caramel and heavy cream in a small pot. Stir occasionally until most of the caramel is melted, then stir constantly until the caramel is fully melted. This may take about 7 minutes.

sticky paws being dipped in chocolate

Remove the caramel from the heat and allow it to cool for a few minutes. Then use a small cookie scoop or spoon to spoon the caramel over each cluster. Place the baking pan in the freezer while you melt the almond bark. This will help speed up the cooling process of the caramel.

In a small pot over medium low heat on the stove, melt the chocolate almond bark. Once the chocolate is melted, remove it from the heat. Remove the baking pan from the freezer.

sticky paws (chocolate caramel nut cluster) in a stack with gooey caramel

Begin to dip the clusters in the melted chocolate.

sticky paws on silicone baking mat on metal baking sheet

Place one cluster in the chocolate at a time, removing it from the chocolate with a fork. Tap off the excess chocolate and place the cluster back on the lined baking sheet. Repeat until all the clusters are dipped. Allow the clusters to harden on the counter. Once the chocolate is hardened, place the clusters in a tupperware container and keep them in the fridge.

You can add a sprinkle of sea salt on top of the caramel before it cools if you like the salted caramel flavor.

Homemade Sticky Paws in a beautiful red mug on a wooden table.

This Sticky Paws Williams Sonoma Copycat recipe is incredibly easy to make and got RAVE reviews! People couldn’t believe that I made them at home!

Total Time Required

  • 10 minutes to assemble the almond clusters and melt the caramel
  • 3 minutes to add caramel on top of almonds
  • 10-20 minutes to allow caramel to cool
  • 15 minutes to melt the chocolate and dip the clusters

How To Store

Store sticky paws chocolate in an airtight container on the counter for up to 2 weeks.

Cooling rack full of this delicious Sticky Paws Williams Sonoma Copycat recipe.

For a step-by-step of how to make this Sticky Paws Williams Sonoma Copycat recipe, watch this short video:

More Christmas Candy Recipes

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Homemade Sticky Paws in a beautiful red mug on a wooden table.

Sticky Paws Williams Sonoma Copycat

Yield: 2 dozen clusters
Additional Time: 1 hour
Total Time: 1 hour

Sticky Paws candy - a Williams Sonoma Copycat Christmas candy recipe! Almond caramel clusters dipped in chocolate. Make these chocolate caramel nut clusters at home for a fraction of the price!

Ingredients

  • 3 tbsp heavy cream
  • 1 package (11 oz bag) caramel squares
  • whole almonds
  • chocolate almond bark, 4-5 large rectangular pieces

Instructions

  1. In a medium pot over medium low heat on the stove, combine the heavy cream and unwrapped caramel squares. Stir occasionally until most of the caramel is melted, than stir constantly until the caramel is fully melted.
  2. Remove the caramel from the heat and allow it to cool while you set up the almonds.
  3. Line a baking sheet with parchment paper or a silicone baking mat. Form small clusters on the pan with about 7-10 almonds in each cluster.
  4. Use a spoon or cookie scoop to pour caramel over each cluster. Place the baking pan in the freezer while you melt the almond bark. This will help speed up the cooling process of the caramel.
  5. In a small pot over medium low heat on the stove, melt the chocolate almond bark. Once the chocolate is melted, remove it from the heat. Remove the baking pan from the freezer.
  6. Begin to dip the clusters in the melted chocolate. Place one cluster in the chocolate at a time, removing it from the chocolate with a fork. Tap off the excess chocolate and place the cluster back on the lined baking sheet. Repeat until all the clusters are dipped. Allow the clusters to harden on the counter. Once the chocolate is hardened, place the clusters in a tupperware container and keep them in the fridge.