Citric Acid Free Dark Chocolate Hazelnut Clusters
Toasted hazelnuts, rich dark chocolate, a whisper of cinnamon, and a pinch of flaky sea salt — these clusters are the kind of treat that disappears fast. Many packaged chocolates and candy-coated nuts sneak in citric acid as a preservative or flavor enhancer, which makes store-bought options a minefield if you're trying to avoid it. This recipe keeps things beautifully clean: just four straightforward ingredients, none of which carry that hidden additive. The hazelnuts get toasted low and slow until golden and fragrant, then tumbled into silky double-boiler-melted chocolate spiked with cinnamon for a warmly spiced depth that feels genuinely luxurious. A quick chill in the fridge is all it takes to set them into satisfying, snappable clusters. They're elegant enough to gift and easy enough to make on a weeknight whim.
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Learn more →Ingredients
12 servings
- 1 ½ cups raw hazelnuts
- 8 oz dark chocolate (70% cacao or higher), roughly chopped
- ½ tsp ground cinnamon
- ¼ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a parchment-lined baking sheet and toast for 10–12 minutes, until the skins are cracked and the nuts are fragrant and golden beneath the skin.
- 2
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove most of the skins. Let the nuts cool for 5 minutes.
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