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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.
Candy making can be quite fun, and much of it is very easy to do. Like this recipe, for instance. All you need are three ingredients, a glass bowl, microwave, and some waxed paper. Melt the chocolate, mix in the peanuts, and drop them onto the waxed paper to set. It might take you about 25 minutes, from start to finish.
Because Chocolate Macadamia Nut Clusters are so similar to Peanut Clusters, I’ve included this recipe here, too. For macadamia candies, I only use one chocolate, and I like to place the clusters in candy wrappers for more variety. Feel free, however, to simply substitute macadamia nuts for the Spanish peanuts and place them on waxed paper, if you prefer. No worries.
Homemade chocolate candies are so delicious and much less expensive than buying it already made. I encourage you to give this easy recipe a try, and then branch out to one or more of my other chocolate recipes!
Ingredients for Chocolate Nut Clusters
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Notes on Ingredients
- I like to use a high-quality chocolate when making Christmas candy such as Ghirardelli, Nestle, or Hershey’s. Aldi grocery store also carries a wonderful Belgian chocolate that I often use in my candy making.
- 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. Consider freezing them for longer storage.
Instructions For Making This Recipe
Gather 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.
To Make Chocolate Peanut Clusters
In a medium-sized microwave-safe bowl add chocolate chips and white almond bark that has been broken into chunks.
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 melting point.
Set the bowl of chocolate on a table or workspace. Add in the roasted Spanish peanuts and mix with a spoon 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.
It’s not uncommon to see “blooming” on your chocolate if it is stored for several weeks. Blooming is a whitish coating on the top of the chocolate. It may look worrisome, but it is completely safe to eat. So don’t worry.
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.
Once the chocolate has fully set, place 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 24 chocolates.
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Chocolate Nut Clusters
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Chocolate Peanut Clusters
- 2 cups semi-sweet chocolate chips
- 12 oz roasted Spanish peanuts
- 8 oz almond bark (broken into chunks)
Chocolate Macadamia Nut Clusters
- 11 oz. semi-sweet chocolate chips
- 6 oz roasted Macadamia Nuts (chopped)
Instructions
- 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.
To Make Chocolate Peanut Clusters
- In a medium-sized microwave-safe bowl add chocolate chips and almond bark that has been broken into chunks.
- 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. Makes 30-36 chocolates.
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.
Nutrition
