White Chocolate Cranberry Pecan Clusters (Print version)
Creamy white chocolate clusters packed with toasted pecans and tart cranberries, ready with just a few minutes of hands-on work.
# Ingredients:
For the clusters
01 -
1 1/2 cups (170 g) pecan halves or pieces
02 -
12 oz (340 g) white chocolate chips or chopped white chocolate
03 -
1 tablespoon coconut oil or neutral shortening
04 -
1 cup (120 g) dried cranberries
05 -
1 teaspoon finely grated orange zest, optional
06 -
1/4 teaspoon fine sea salt
07 -
Flaky salt for topping, optional
# Instructions:
01 -
Heat the oven to 350°F. Spread pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Cool completely, then roughly chop any large pieces.
02 -
Line a baking sheet with parchment paper. Make room in the refrigerator so the clusters can chill flat.
03 -
Add white chocolate and coconut oil to a dry microwave-safe bowl. Microwave at 50 percent power in 20-second bursts, stirring after each burst, until smooth.
04 -
Fold in the cooled pecans, dried cranberries, orange zest, and fine sea salt. Stir until everything is evenly coated in white chocolate.
05 -
Drop heaping tablespoon portions onto the prepared sheet. Sprinkle lightly with flaky salt if using.
06 -
Refrigerate for 20-30 minutes, until firm. Store in an airtight container at cool room temperature or in the refrigerator.
# Good to know:
01 -
Makes about 24 small candy clusters.
02 -
Use real white chocolate for the creamiest flavor or candy melts for the firmest set.
03 -
Best stored in a cool place because white chocolate softens in warm rooms.