Spicy Dark Chocolate Nut Clusters
The cayenne pepper lends just a hint of heat to pair with the chocolate and makes these clusters! Vary this recipe however you prefer, using the nuts of choice, milk or semi-sweet chocolate chips. Substitute a bit of colored sanding sugar for some holiday sparkle you don't have raw sugar. Don't omit the sea salt!
Servings: 24 servings
Ingredients
- 12 oz. dark chocolate chips I used Tollhouse Dark Chocolate Morsels
- 3 cups roasted lightly salted mixed nuts cashews, almonds, pecans, hazelnuts, walnuts, peanuts or nuts of choice
- Raw sugar Turbinado Sugar
- Cayenne Pepper
- Coarse or Flaky Sea Salt
Instructions
- Melt chocolate chips according to package directions or using preferred method. (I used the microwave being careful not to scorch.) Stir nuts into melted chocolate until well coated.
- Using a spoon, make small mounds of chocolate-coated nuts onto parchment or waxed paper. Working quickly while chocolate is still warm, lightly sprinkle clusters with raw sugar, sea salt and cayenne pepper.
- Allow to harden at room temperature or place in refrigerate until firm. Store in a cool, airtight place. May be made several days in advance.
Notes
Makes about 2 dozen clusters depending on size of mounds.
Note: If chocolate firms or hardens in bowl while working, microwave chocolate/nut mixture briefly, stirring, then continue to make mounds.