Ingredients for Crunchy Nut Clusters
- Paper Baking Cups
- Sweetened Flaked Coconut
- Pecans
- White Chocolate
- Vegetable Shortening
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How to Make Crunchy Nut Clusters
- Preheat oven to 350°F (175°C). Line 4 miniature muffin tins with candy cups.
- Spread 1 cup of macadamia nuts (or pecans) on a baking sheet and toast for 9 minutes, stirring halfway through, until golden brown.
- In a separate baking sheet, spread 1 cup of unsweetened shredded coconut and toast for 10 minutes, stirring halfway through, until golden brown.
- Let the nuts and coconut cool completely.
- In a medium bowl, combine the toasted coconut and nuts.
- Melt 12 ounces of your choice of chocolate chips (white, semisweet, or dark) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the coconut and nut mixture. Stir until evenly coated.
- Fill each candy cup with a heaping teaspoon of the mixture.
- Refrigerate for at least 45 minutes, or until the chocolate is set.
- Melt the remaining 4 ounces of chocolate chips in a microwave-safe bowl, as before.
- Transfer the melted chocolate to a ziplock bag. Snip a small corner off the bag.
- Drizzle the melted chocolate over the set clusters.
- Refrigerate for 15 minutes, or until the chocolate glaze is set.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
417g
Fat
240g
Carbs
37g
