Peanut Free Dark Chocolate Hazelnut Clusters
Rich, bittersweet dark chocolate wrapped around toasty, golden hazelnuts — these clusters are the kind of treat that feels far more indulgent than the short ingredient list suggests. Toasting the hazelnuts first is the real secret here, coaxing out a deep, nutty aroma that pairs beautifully with the 70% cacao chocolate and a whisper of cinnamon. A double boiler keeps the chocolate silky and smooth, so every cluster sets with that satisfying snap. The finishing pinch of flaky sea salt on top ties everything together in the best possible way. Store-bought chocolate clusters can be a minefield when you're avoiding peanuts, since shared production lines and vague labeling make it hard to feel confident about what you're actually eating. Making them yourself with these four straightforward ingredients puts you completely in control. Once they've chilled and set, they store beautifully in an airtight container — assuming they last that long.
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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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