Line a cookie sheet or two with wax paper or parchment paper.
In a medium saucepan, slowly melt together butter, cream and caramel over low heat.
Stir frequently until it can be stirred smooth.
Remove from heat and stir in chopped cashews. Allow to cool fro 5-10 minutes or until
Scoop a Tablespoon or medium cookie scoop worth of caramel mix onto the wax or
parchment paper lined cookie sheet. Continue scooping bits of caramel onto the sheets, leaving room in between until the caramel mix is all used.
Place sheets into freezer for at least 10 minutes.
Meanwhile, melt chocolate in a double broiler.
When the caramels are frozen, they should pull off the was paper easily. Dip each one in the melted chocolate, using a fork to make sure they are completely covered. Tap the fork on the edge of the pan a couple of times to help extra chocolate runoff and then place back on the wax paper.
Quickly place 3 cashews into chocolate to form bear claws.
Continue until all candies are dipped.
Allow to set completely and then store in air tight container at room temp until ready to serve.