Maple Nut Clusters
Yield: 6 clusters
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cooling Time: 40 minutes
- Total Time: 1 hours, 5 minutes
Ingredients:
- 1 cup Bake Believe® Semi-Sweet Baking Chips
- ¾ cup roughly chopped raw, unsalted pecans
- ¾ cup roughly chopped raw, unsalted walnuts
- 2 tablespoons pure maple syrup
- ⅛ teaspoon salt
- Flaky salt to garnish
Instructions:
- Preheat oven to 350°F. Line a cupcake pan with 6 silicone liners or use a silicone muffin pan.
- In a medium bowl, combine the pecans, walnuts, maple syrup, and ⅛ teaspoon salt.
- Evenly distribute the mixture into the 6 silicone cupcake liners or 6 wells in a silicone muffin pan.
- Press the nut mixture to compact slightly.
- Bake until the nuts become lightly browned and toasty on the top, about 15 minutes.
- Set aside to cool at room temperature for 10 minutes, then transfer to the freezer to fully chill for 20 minutes.
- Meanwhile, place the semi-sweet chips in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until completely melted and smooth.
- Line a cookie sheet with parchment paper.
- When the nut clusters have completely chilled, carefully remove from the silicone. The clusters may still be sticky on the bottom, which is fine.
- Carefully dip the bottom of a nut cluster into the melted semi-sweet chips, dipping them about ½-inch in.
- Transfer to the parchment-lined cookie sheet. Repeat with the remaining nut clusters.
- Transfer the remaining melted chips to a piping bag and cut a small portion off of the tip. If it has solidified, you can put the melted chips back in the microwave for 10 seconds, stir, and then transfer to the piping bag.
- Using the piping bag, drizzle the remaining melted semi-sweet chips onto the tops of the nut clusters.
- Immediately sprinkle with flaky sea salt.
- Transfer to the refrigerator to harden for 10 minutes.
- Enjoy right away or transfer to an airtight container.
