🍫 Chocolate Nut Clusters (Full Recipe)
🕒 Time
- Prep: 10 minutes
- Chill: 30–60 minutes
- Total: About 1 hour
🍽️ Yield
18–24 clusters
🧾 Ingredients
- 2 cups mixed nuts (almonds, cashews, peanuts, pecans, or walnuts)
- 12 oz (340 g) semi-sweet or dark chocolate chips (or chopped chocolate)
- 1 teaspoon coconut oil or butter (optional, for smoother chocolate)
- ¼ teaspoon sea salt (optional, for topping)
👩🍳 Instructions
- Prepare the pan
Line a baking sheet with parchment paper or wax paper. - Toast the nuts (optional but recommended)
Preheat oven to 350°F (175°C). Spread nuts on a baking sheet and toast for 5–8 minutes until fragrant. Let cool completely. - Melt the chocolate
- Microwave: Heat chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- OR use a double boiler: Melt chocolate over gently simmering water, stirring until smooth.
Stir in coconut oil or butter if using.
- Mix
Add the nuts to the melted chocolate and stir until fully coated. - Form clusters
Drop spoonfuls (about 1–2 tablespoons each) onto the prepared baking sheet. - Finish
Sprinkle a small pinch of sea salt on top if desired. - Chill
Refrigerate for 30–60 minutes, or until the clusters are firm and set.
🧊 Storage
- Room temperature (airtight container): up to 1 week
- Refrigerator: up to 2–3 weeks
- Freezer: up to 3 months
