Chocolate Nut Clusters (I help my dad make these from memory every year for Christmas, the amounts are very qualitative sorry) Marjorie Buss Average time to make : 2 hours plus overnight cooling Ingredients : ~2 cups chocolate chips (half milk chocolate and half semi-sweet), ~2 cups lightly salted cashews (or other nuts, although cashews taste the best imo), deep pan, medium sized pot that fits inside the pan, wax paper (optional), baking sheets/pans or plates Instructions : 1. Half-fill the deep pan with water and place the empty pot inside in the water. Make sure the pot doesn’t make the water in the pan overflow. Put both on a stovetop. 2. Bring the water to a boil and then keep it at a light simmer. 3. Slowly add chocolate chips to the pot bit by bit. Make sure to keep stirring so that the chocolate stays melted. You may want to lightly oil/butter the pot, especially if it isn’t non-stick 4. Once all the chocolate is melted, slowly add cashews while stirring. 5. Put wax paper on baking sheets/pans or plates. 6. Spoon out the mixture into small clusters on the wax paper (if you don’t have wax paper you can also just put them directly onto plates/pans, but they may be harder to get off) 7. Put the baking sheets/pans or plates into the fridge and leave them to cool overnight (or at least 2-3 hours I think) Notes : Using half Hershey’s milk chocolate chips and half Hershey’s semi-sweet chocolate chips seems to work the best, but you can vary the ratio to make it taste sweeter or more bitter You can also use other kinds of chips, like mixing in dark chocolate, butterscotch, or peanut butter ones You can also melt the chocolate chips by microwaving them in intervals, or by using a slow cooker Don’t use nuts that are too salty or that have shells on them, obviously
Chocolate Nut Clusters(I help my dad make these from memory
every year for Christmas, the amounts are very qualitative
sorry)Marjorie Buss Average time to make: 2 hours plus overnight
coolingIngredients: ~2 cups chocolate chips (half milk chocolate
and half semi-sweet), ~2 cups lightly salted cashews (or other
nuts, although cashews taste the best imo), deep pan, medium sized
pot that fits inside the pan, wax paper (optional), baking
sheets/pans or platesInstructions:1. Half-fill the deep pan with
water and place the empty pot inside in the water. Make sure the
pot doesnt make the water in the pan overflow. Put both on a
stovetop.2. Bring the water to a boil and then keep it at a light
simmer.3. Slowly add chocolate chips to the pot bit by bit. Make
sure to keep stirring so that the chocolate stays melted. You may
want to lightly oil/butter the pot, especially if it isnt
non-stick4. Once all the chocolate is melted, slowly add cashews
while stirring.5. Put wax paper on baking sheets/pans or plates.6.
Spoon out the mixture into small clusters on the wax paper (if you
dont have wax paper you can also just put them directly onto
plates/pans, but they may be harder to get off)7. Put the baking
sheets/pans or plates into the fridge and leave them to cool
overnight (or at least 2-3 hours I think)Notes: Using half Hersheys
milk chocolate chips and half Hersheys semi-sweet chocolate chips
seems to work the best, but you can vary the ratio to make it taste
sweeter or more bitter You can also use other kinds of chips, like
mixing in dark chocolate, butterscotch, or peanut butter ones You
can also melt the chocolate chips by microwaving them in intervals,
or by using a slow cooker Dont use nuts that are too salty or that
have shells on them, obviously
