Set the paper cups on a large baking sheet and set aside.
Place the caramels and water in a heatproof bowl and set over gently simmering water. Stir and melt the caramels until a smooth, hot caramel mixture is created. Remove the pot from the heat and stir in the nuts until thoroughly coated with caramel. Drop heaping tablespoonfuls of the mixture into each paper cup. Refrigerate the clusters until the caramel is until set.
Place three quarters of the chocolate in a second heatproof bowl and set over gently simmering water. Turn off the heat; stir the chocolate and the heat from below will melt it. When the chocolate is melted, remove the bowl from the heat and stir in the remaining chocolate. Keep stirring until the second addition of chocolate is melted. Adding the chocolate in stages will ensure it mains it temper and is shiny.
Drizzle about 1/2 tsp. of melted chocolate over each cluster. Sprinkle each cluster with a pinch of the sea salt. Refrigerate the clusters again to set the chocolate. Tent the clusters with plastic wrap and keep refrigerated until ready to enjoy or package up as a gift. They can be made two to three days before needed. If giving as a gift, it’s best to keep the clusters in a single layer, whether they are in a gift box or on a fancy serving tray.
Options: Kraft Caramels are available in aisle chocolate bars and bagged candies are sold. Small paper cups are available in the baking supply aisle.