Chocolate Nut Clusters
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We enjoy making Chocolate Nut Clusters with Peanuts for the holidays. They are very easy to make and tasty too! Plus, this recipe can be adapted to make Chocolate Macadamia Nut Clusters, which are simply heavenly.
Ingredients Needed to Make Chocolate Nut Clusters
To Make Chocolate Peanut Clusters
- semi-sweet chocolate chips
- roasted Spanish peanuts
- white almond bark
To Make Chocolate Macadamia Nut Clusters
- semi-sweet chocolate chips
- roasted Macadamia nuts
A Few Notes About Ingredients
I like to use a high-quality chocolate when making Christmas candy such as Ghirardelli, Nestle, or Hershey’s.
When purchasing your ingredients, be sure to buy roasted Spanish peanuts and not the raw variety readily available during the holidays, which are used to make peanut brittle. Again, opt for a good quality, such as Planters.
As for Macadamia nuts, I like to use roasted nuts. They seem easier to locate during the holiday months. When you find them, be careful about storing them. Because of their higher fat content, they can turn rancid quickly.
Once you’ve opened them, be sure to refrigerate or use within 2-3 months for best results. If you buy them in bulk (those larger bags that I seem to find during the holidays), consider repacking them in pint freezer bags and freezing the unused portion.
Instructions for Making This Recipe
To Make Chocolate Peanut Clusters:
Gather all your ingredients so that you have everything close at hand on the counter or table. Lay out a sheet of waxed paper on the table.
In a medium-sized microwave-safe bowl add chocolate chips and white almond bark that has been broken into small pieces.
Cook in microwave on high for 3-5 minutes, stirring every 90 seconds until melted. Mostly it depends on the age and strength of your microwave, to know how long to cook the chocolate. You want to bring it just to a melting point.
Set the bowl of chocolate on a table or workspace. Add in the roasted Spanish peanuts and mix until coated.
Drop by tablespoonfuls onto the prepared waxed paper. Allow to cool until set and hardened. Place candies in a candy jar or store in an air-tight container in a cool, dry place, for up to 4 weeks. This recipe will make 2-3 dozen chocolate clusters.
To Make Chocolate Macadamia Nut Clusters:
Line a mini muffin pan with mini baking cup liners. Using a nut chopper, chop roasted macadamia nuts. Set aside until ready to use.
In a medium glass bowl, melt chocolate in microwave in 90 second increments, stirring until silky smooth.
You may opt rather to temper your chocolate by heating it in a double boiler over simmering water, until it melts.
Once the chocolate has melted, stir in chopped macadamia nuts until combined.Spoon into baking liners and allow to dry until chocolate has set. This recipe will make 24 cups.
See more Candy Recipes Here. View Chocolate Recipes Here. Browse Holiday Baking Ideas Here.
Chocolate Nut Clusters
Equipment
Ingredients
- 2 cups semi-sweet chocolate chips
- 12 oz roasted Spanish peanuts
- 12 oz almond bark broken into pieces
A Variation of This Recipe
- 11 oz. semi-sweet chocolate chips
- 6 oz roasted Macadamia Nuts chopped
Instructions
To Make Chocolate Peanut Clusters:
- Gather all your ingredients so that you have everything close at hand on the counter or table. Lay out a sheet of waxed paper on the table.
- In a medium-sized microwave-safe bowl add chocolate chips and almond bark that has been broken into small pieces.
- Cook in microwave on high for 3-5 minutes, stirring every 90 seconds until melted.
- Set bowl of chocolate on table or workspace. Add in the roasted Spanish peanuts and mix until coated.
- Drop by tablespoonfuls onto the prepared waxed paper. Allow to cool until set and hardened. Place candies in a candy jar or store in air-tight container.
To Make Chocolate Macadamia Nut Clusters:
- Line mini muffin pan with mini baking cup liners. Using a nut chopper, chop roasted macadamia nuts. Set aside until ready to use.
- In a medium glass bowl, melt chocolate in microwave in 90 second increments, stirring until silky smooth.
- Stir in chopped macadamia nuts until combined.
- Spoon into baking liners and allow to dry until chocolate has set. Makes 24 cups.
