These maple nut clusters are the perfect bite sized treat to satisfy your sweet tooth. I eat them straight from the freezer so I make sure to always have a stash on hand. Not only are they delicious but they’re easy to make too! Just a handful of ingredients are needed:
I like to use my food processor to make these, because it’s quicker than chopping the nuts by hand – but you can absolutely do that if you don’t have one.
For this recipe you’ll need to reduce the maple syrup over the stove for a few minutes. This process will concentrate the maple flavor, and also make it slightly stickier – which will help hold the nuts together. Just be sure not to overheat the syrup. Otherwise you’ll end up with a funny flavor and the syrup will become grainy. Once you combine the maple syrup with the nuts, you can really shape them however you’d like. I used a 1.5 inch cookie scoop so they came out as large mounds. You could use a smaller sized cookie scoop, or even press the mixture into a baking dish and cut them into squares if you’d like! I hope you try these maple-y, nutty and perfectly sweet treats!
Maple Nut Clusters
- 1 1/2 cups pecan halves
- 1 cup raw cashews
- 1/2 cup maple syrup
- 1 TBS ghee
- scant 1/4 teaspoon vanilla extract
- 1/3 cup dark chocolate chips
- pinch of cinnamon
- pinch of salt
- Line a baking sheet with parchment paper.
- Add the maple syrup and ghee to a small pot and bring it to a gentle simmer. Allow it to simmer for 3-4 minutes.
- While the syrup is simmering, combine pecan halves and cashews in a food processor and pulse until finely chopped (alternately, you could chop with a knife) and add them to a mixing bowl.
- Once the syrup has simmered, remove from heat and add in the vanilla extract, cinnamon, and salt and stir to combine.
- Poor the syrup mixture over the nuts and mix until well incorporated.
- Using a 1 1/2 inch cookie scoop, scoop the nut mixture onto your prepared baking sheet and freeze for a minimum of 30 minutes.
- Once frozen, melt the 1/3 cup of dark chocolate over a double boiler.
- Dip the top of each mound into the chocolate and return the baking sheet.
- Continue to dip each of the frozen mounds.
- Freeze for a minimum of 30 minutes.
I like to add a sprinkle of sea salt to the tops of mine after dipping them into the chocolate.
If left out at room temperature for too long, these will start to fall apart...they still taste delicious though!