Turkey Free Dark Chocolate Hazelnut Clusters
Rich, snappy dark chocolate meets toasty hazelnuts in these little clusters, and the result is genuinely hard to stop eating. The whole thing comes together with just four ingredients — high-cacao chocolate, raw hazelnuts, a whisper of cinnamon, and a finish of flaky sea salt — so every bite is clean, bold, and deeply satisfying. Toasting the hazelnuts in the oven and rubbing off their skins is a small extra step that pays off enormously, coaxing out a nutty depth that makes the chocolate taste even more complex. A simple double-boiler melt keeps the chocolate glossy and smooth without any fuss. The cinnamon is subtle but does real work, adding a warm spice note that keeps things interesting without stealing the show. Once the clusters are set in the fridge, they're firm, snackable, and easy to stash in an airtight container for whenever a craving hits. Whether you're making these for a holiday tray or just a weeknight treat, they look and taste far more impressive than the effort involved.
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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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