Prep 5 mins
Cook 20 mins
Some fast, easy nut clusters that are pretty good with just about any kind of nut you have around.
- 8 ounces semisweet chocolate, chopped fine or use good quality chips
- 1 teaspoon vegetable oil (I use walnut oil)
- 2 teaspoons instant coffee powder
- 1 1⁄2 cups unsalted nuts (use anykind, it's all good)
- Roast the nuts in a 350 degree oven until aromatic and lightly browned.
- Depending on the nut's it could be 5-12 mins Melt the chocolate with the oil and coffee in a double boiler over low heat.
- The water should not touch the pan and shouldn't be over 160 degrees f.
- Remove the chocolate as it starts to melt and stir, the ambient heat should be enough to finsih melting it.
- If not return to heat for a couple minutes.
- This can be done in a microwave if you stop it every 15 seconds to stir.
- Stir chocolate until it's, add nuts, drop onto sheets of wax paper with a heaping measuring teaspoon.
- Let cure, will take 1-4 hours depending on heat and humidity.
- Note, you may have too much chocolate depending on the nuts you use.
- This amount worked well for pecans and walnuts, but was a bit too much for almonds and cashews.
- Store in an airtight container for weeks.
I can't believe how such a wonderful recipe hasn't been tried for sooooooo long!! These are absolutely yummy! I used 1 cup of plain whole walnuts(toasted lightly)and 1 cup of plain broken cashewnuts(toasted lightly) on the pan. Since I have alot of whipping cream on hand, and I didn't mind making these richer, I used 6 tbsps. of whipping cream and 57 gms.(or 4 oz.) of semisweet chocolate chips, 1 tsp. of Nescafe Instant coffee powder and 1/2 tsp. of Sunflower cooking oil to melt the choc chips. These are wonderful - the burst of coffee flavour is unique! Thank you so much for sharing!
Great recipe! I'm making nut clusters regularily, but never made them with coffee powder. Wonderful idea. Used pecans, macadamias and almonds and apricot kernel oil. Thanks for sharing this recipe!