White Chocolate Cranberry Pecan Clusters
Easy homemade candy clusters with white chocolate, tart cranberries, and toasted pecans. Ready in just 25 minutes with 5 simple ingredients!
Ingredients
- 2 cups white chocolate chips quality chips for smooth melting
- 1 cup dried cranberries plump, soft berries without added sugar
- 1 cup chopped pecans toasted
- 1 teaspoon vanilla extract pure extract, not imitation
- 1 pinch sea salt
Instructions
- Line a large baking sheet with parchment paper or wax paper. Set aside.
- Toast the pecans in a dry skillet over medium heat, stirring constantly for 3-4 minutes until they smell fragrant and turn lightly golden. Transfer to a plate and let cool completely.
- Place white chocolate chips in a microwave-safe bowl. Microwave at medium power in 30-second intervals, stirring thoroughly after each interval, until melted and smooth. This usually takes 2-3 rounds. Stop when a few small pieces remain and stir until completely melted.
- Stir in vanilla extract and sea salt until well combined.
- Add dried cranberries and toasted pecans to the melted chocolate. Fold gently but thoroughly with a rubber spatula until all pieces are evenly coated.
- Using a tablespoon or small cookie scoop, drop mixture onto prepared baking sheet in mounds about 2 inches apart.
- Let clusters set at room temperature for about 30 minutes until firm. If kitchen is too warm, refrigerate for 15 minutes instead.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. Can be frozen for up to 2 months. Tips: White chocolate is delicate and melts at lower temperatures than dark chocolate. Never rush the melting process. If chocolate becomes too thick, add 1/2 teaspoon coconut oil and stir well. Variations: Swap dried cherries for cranberries, use pistachios instead of pecans, add 1/4 teaspoon orange zest, or mix in 1/2 cup toasted coconut flakes.