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These simple White Chocolate Cranberry Pecan Clusters mix creamy, crunchy and tangy flavors in every bite. They're super quick to make and perfect for gifts, holiday parties, or just when you're in the mood for something sweet.
WHAT YOU'LL NEED
- White Chocolate Chips (2 cups): They create a creamy, sweet foundation that holds everything together and works great with the tart cranberries.
- Dried Cranberries (1 cup): These add a chewy texture and tart kick that cuts through the sweetness of the chocolate.
- Pecans, Roughly Chopped (1 cup): For that essential crunch and buttery, nutty taste that makes these clusters so good.
- Vanilla Extract (1 teaspoon): A splash adds depth and warmth to the overall flavor.
- Salt (1/4 teaspoon, optional): A tiny pinch brings out the sweetness and makes the cranberries taste even better.
HOW TO MAKE THEM
- Step 1: Melt the White Chocolate
- Put white chocolate chips in a microwave-safe bowl and heat in 30-second bursts. Make sure to stir between each burst. Don't cook it too long - white chocolate burns easily!
- Step 2: Add the Mix-Ins
- When the chocolate's smooth and completely melted, mix in your pecans, cranberries, vanilla, and salt if you're using it. Stir until everything's coated nicely.
- Step 3: Form the Clusters
- Grab some parchment paper and line a baking sheet. Spoon little mounds of your mixture onto the paper. You can make them tiny or chunky - it's totally up to you.
- Step 4: Let Them Set
- Now just wait about an hour for them to harden naturally, or pop them in the fridge for 15-20 minutes if you can't wait that long. They're ready when the chocolate firms up.
- Step 5: Serve and Store
- Enjoy them right away or keep them in a sealed container. They don't need refrigeration but will last longer if kept cool. Perfect for snacking or sharing any time of year!
Ways to Serve and Store
- Serving Suggestions: Put them on a pretty plate with some fresh fruit or other sweets. They taste amazing with coffee, tea, or even hot chocolate.
- Ideal Conditions: These taste best when not too cold. If you've had them in the fridge, let them sit out for a bit before eating.
- Garnishes: Try sprinkling a bit of sea salt on top before they harden, or drizzle some melted dark chocolate across them for a fancy look.
Extra Ideas
- Variations: Try using almonds or walnuts instead of pecans. You can also swap in dried cherries or raisins if you don't have cranberries.
- Substitutions: Not a fan of white chocolate? Dark or milk chocolate works too - just go with what you like best.
- Quotes: "The sweet-tart combo with that nutty crunch is absolutely irresistible!" – Chef Marie
Pro Chef Advice
- Chef Alex Guarnaschelli: "Don't skip the vanilla - it really brings out the best in white chocolate without taking over the other flavors."
- Chef Ina Garten: "For extra flavor, lightly toast your nuts in the oven first. Just let them cool completely before adding them to your melted chocolate."