Pecan Free Dark Chocolate Hazelnut Clusters
Rich, bittersweet dark chocolate meets toasty hazelnuts in these satisfying little clusters — and every single ingredient is straightforward and tree-nut-safe for anyone avoiding pecans. The process starts with oven-toasting the hazelnuts until their skins crack and the kitchen fills with that warm, nutty aroma, then a quick towel-rub reveals golden, fragrant nuts ready to be coated. A simple double-boiler melts the 70% cacao chocolate into something glossy and deeply flavored, with a whisper of cinnamon stirred in to give each bite a subtle warmth. Flaky sea salt scattered on top before chilling is the finishing touch that makes these taste genuinely fancy. After just 20 minutes in the fridge, you have firm, snappable clusters that are perfect for gifting, snacking, or quietly eating over the sink. Four ingredients, one baking sheet, zero fuss — this is the kind of recipe that earns a permanent spot in your rotation.
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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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