In a small bowl, toss the almonds and cashews together.
On a large baking sheet that has been lined with parchment paper or a baking mat, mound the almond and cashews in small clumps. Form 12 clumps with the nuts. Set aside.
In a medium, microwave-safe bowl, add the caramels. Microwave for 2 minutes, and then give the caramels a good stir. Microwave for an additional 1 minute, again giving it a good stir afterwards until melted completely. If the caramels are still not melted, microwave in 30 second increments until melted. Using a small spoon, dollop about a tablespoon of the caramel on top of each clump of nuts, attempting to cover at least a small part of every nut. The caramel will act like a glue to hold the nuts together. Place the baking sheet in the freeze for 5 minutes while you melt the chocolate.
In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate is completely melted.
Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing out where necessary with the back of the spoon. Immediately following each dollop of chocolate, sprinkle on the coarse sea salt.
Place the baking sheet back in the freezer for 30 minutes or until the chocolate has set.
I prefer the clusters to be stored in an airtight container at room temperature, where they will keep for a few days; but feel free to store in the fridge if you like a little bite to your candy.