Spicy Dark Chocolate Nut Clusters
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The cayenne pepper lends just a hint of heat to pair with the chocolate and makes these clusters! Vary this recipe however you prefer, using the nuts of choice, milk or semi-sweet chocolate chips. Substitute a bit of colored sanding sugar for some holiday sparkle you don't have raw sugar. Don't omit the sea salt!
Ingredients
12 oz. dark chocolate chips (I used Tollhouse Dark Chocolate Morsels)
3 cups roasted lightly salted mixed nuts (cashews, almonds, pecans, hazelnuts, walnuts, peanuts or nuts of choice)
Raw sugar (Turbinado Sugar)
Cayenne Pepper
Coarse or Flaky Sea Salt
Directions
Melt chocolate chips according to package directions or using preferred method. (I used the microwave being careful not to scorch.) Stir nuts into melted chocolate until well coated. Using a spoon, make small mounds of chocolate-coated nuts onto parchment or waxed paper. Working quickly while chocolate is still warm, lightly sprinkle clusters with raw sugar, sea salt and cayenne pepper. Allow to harden at room temperature or place in refrigerate until firm. Store in a cool, airtight place. May be made several days in advance.
Makes about 2 dozen clusters depending on size of mounds.
Note: If chocolate firms or hardens in bowl while working, microwave chocolate/nut mixture briefly, stirring, then continue to make mounds.