Macadamia Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deep, bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the hazelnuts in the oven first is the real secret here: it coaxes out a warm, nutty aroma and adds a satisfying crunch that makes every bite feel intentional. A gentle double-boiler melt keeps the chocolate silky and smooth, and a whisper of cinnamon stirred in gives the whole thing a subtle warmth you didn't know you needed. The flaky sea salt on top is non-negotiable — it cuts through the richness and makes the chocolate flavor pop in the best possible way. For anyone navigating tree nut concerns around macadamias specifically, this recipe keeps things clean and straightforward with just four simple ingredients and zero ambiguity about what's in the bowl. They set up beautifully in the fridge and store well in an airtight container, making them just as good for gifting as they are for sneaking one (or four) straight from the tray.
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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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