Lightly oil large baking sheet or cookie tin.
Arrange 60 groups of cashew nuts, 4 to each group.
Allow caramel syrup to cool slightly in pan, but be sure it is still liquid.
Spoon tablespoon of liquid caramel over cashew nuts.
Let cool 10 to 15 minutes.
Spoon melted chocolate over top of each caramel turtle.
Allow to cool completely until quite firm.