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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Chocolate Nut Clusters

2017-08-02
  • Yield : About 32
  • Servings : 32
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 2:00 h
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    70

  • Calorie From Fat

    50

  • Total Fat

    6g

  • Saturated Fat

    2g

  • Trans Fat

    0g

  • Cholesterol

    0mg

  • Sodium

    0mg

  • Carbohydrates

    4g

  • Dietary Fiber

    1g

  • Sugar

    2g

  • Added Sugar

    0g

  • Protein

    2g

  • Serving Size:

    1 piece (about 1/2 oz, 12 g)

You can make homemade chocolate nut clusters in minutes with only two ingredients; chocolate and nuts. By making your own, you are not limited to peanut and almond clusters. You can use any nut or a combination of nuts. You also control whether to make them with more chocolate or more nuts.

Cook’s Tips

  • For little or no sodium use unsalted nuts.
  • For crisper texture use toasted nuts.

Suggested Nuts

  • Almonds
  • Hazel
  • Macadamia
  • Peanuts
  • Pecan
  • Walnuts

Chocolate

I used dark chocolate with 60% cacao for this recipe. You can use any good melting chocolate like semisweet chocolate chips or solid chocolate (dark or milk). When using solid chocolate, cut into smaller pieces to reduce melting time.

 

Ingredients

  • 7 oz. (200 g) semi-sweet chocolate chips
  • 8 oz. (225 g) nuts, whole or chopped

Method of Preparation

Step 1

Line a 12"x18" baking sheet or two smaller baking sheets with wax paper.

Step 2

Melt chocolate in a heat proof bowl over hot but not boiling water. Stir until melted and smooth. Alternately, you melt chocolate chips or pieces in a microwave oven. Microwave on 50% power 30 to 45 seconds. Stir and repeat until chocolate melts.

Step 3

Stir nuts into chocolate until all pieces are coated. Use 2 teaspoons to transfer a heaping teaspoon of the mixture to your baking sheet. Leave about 1/4 inch between pieces to prevent sticking. Refrigerate until hardened. Pieces can then be transferred to an airtight storage container and refrigerated indefinitely

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