Description
These White Chocolate Cranberry Pecan Clusters are addictively good and dangerously easy to make. Skip the bakery and whip up a batch that’ll have everyone begging for your secret recipe.
Ingredients
Scale
- 12 oz (340g) high-quality white chocolate chips or chopped white chocolate bars
- 1½ cups (150g) pecan halves, lightly toasted
- 1 cup (120g) dried cranberries
- ¼ tsp fine sea salt
- ½ tsp vanilla extract (optional)
Instructions
- Line two baking sheets with parchment paper or silicone mats.
- Preheat oven to 325°F (165°C). Spread pecans on a baking sheet and toast for 7-9 minutes until fragrant. Cool completely, then roughly chop half of them.
- Melt white chocolate using a double boiler or microwave at 50% power in 30-second intervals, stirring frequently until smooth.
- Stir in vanilla extract and salt if using.
- Allow melted chocolate to cool for 2-3 minutes, then fold in toasted pecans and dried cranberries until evenly coated.
- Drop heaping tablespoons of the mixture onto prepared baking sheets, spacing them 2 inches apart.
- Let clusters set at room temperature for about 2 hours or refrigerate for 30 minutes until firm.
- Once set, gently remove from parchment paper and store in an airtight container.