Shellfish Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deep, bittersweet dark chocolate — these clusters are the kind of treat that disappears fast once they hit the table. The hazelnuts get a proper oven toast first, which coaxes out a warm, nutty depth that no store-bought candy can really replicate. A touch of cinnamon folded into the melted chocolate adds a subtle warmth that makes each bite feel a little more special, and that final pinch of flaky sea salt on top is the detail that takes everything over the edge. The double-boiler method keeps the chocolate silky and smooth without any risk of scorching, so even if candy-making feels intimidating, this one is genuinely approachable. With just four simple ingredients, there's nothing hidden in here to worry about — what you see is exactly what you get. Once they're set and firm from the fridge, they store beautifully in an airtight container, making them a great make-ahead option for gifting or snacking all week 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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