These two ingredient White Chocolate Pecan Clusters would look great on a holiday cookie tray. A combination of smooth white chocolate and toasted pecans are the perfect sweet and salty treat.
Who doesn’t love a good sweet and salty snack? Well, I personally think it’s the best combination and great to serve this holiday season. These White Chocolate Pecan Clusters were just so delish! And if you are looking for more easy treats why not check out my Winter White Chocolate Truffles orNewfoundland Snowballs. Both easy to make and wonderful on a holiday dessert table or for gift giving!
What Are These Chocolate Clusters Like
- Difficulty – These are honestly the easiest holiday treat you will make this year. There are only two ingredients and there is no cooking at all!
- Taste – These have a toasted nut flavour with a sweet and smooth white chocolate.
- Serving – This recipe will make approximately 24 clusters depending on what size you make them. In the recipe card at the end of the post you can easily adjust serving size according to what you need.
Ingredients
- White chocolate – I used a good quality white chocolate for this recipe.
- Pecans – For these clusters, I toasted the pecans and then roughly chopped them up. Toasting pecans gives them a warm toasted flavour.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Line baking trays – Line two large baking trays with parchment paper.
- Melt the chocolate – Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
- Combine chocolate and pecans – Add chopped pecans to the chocolate and stir well.
- Mound mixture onto baking trays – Mound spoonfuls onto a baking tray. I used a teaspoon. Refrigerate for 30 – 45 minutes.
- Serve – Remove from fridge and store in an airtight container in the fridge.
Recipe Tips
- Choose great chocolate – Keep in mind when choosing your chocolate, to buy something that you actually like that is a good melting chocolate.
- Temper the chocolate (if you want to serve at room temperature) – Tempering the chocolate will ensure that it stays set and does not melt at room temperature. This means add half of the chocolate to the heat and allow it to melt. Remove from heat and immediately add the remaining other half of the chocolate. Stir for a few minutes until it has completely melted.
- Let them set completely – Don’t try to store them or stack them if they haven’t set completely. They should set just like the ones you buy in the store. Once set completely you can put them in bags, tupperwear containers, jars, etc.
Substitutions
- Chocolate – I used a good quality white chocolate. Keep in mind you can use milk chocolate, semi sweet chocolate or dark chocolate. It just comes down to personal taste.
- Pecans – Walnuts, almonds, pistachios or hazelnuts all make great alternatives.
Serving and Storage
- Store in the fridge – These can be stored in an airtight container in the fridge for up to a week. I like to stack them between sheets of parchment paper, but it’s not necessary. They will be firmer if eating straight from the fridge. For best results, take them out of the fridge about 30 minutes before serving.
- In the freezer – Alternatively, you can keep these in the freezer up to a month. Just allow them to defrost at room temperature before serving
IMPORTANT REGARDING STORAGE – If you choose to keep these in a container at room temperature, they will be soft, but not so soft that they fall apart. However, do not store them in direct sunlight or they will melt.
Frequently Asked Questions
Toasting pecans enhances the nutty flavour and changes the texture slightly to give them a little bit of a crunch.
You can toast pecans on a baking tray in a preheated 350 f/180 c oven for about 8 minutes. Or you can add them to a skillet on the stovetop and toast them until you can smell them, about 5 minutes. Both in the oven and on the stovetop be careful not to burn them
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Instructions
- Line two large baking trays with parchment paper.
- Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
- Add chopped pecans to the chocolate and stir well.
- Mound spoonfuls onto a baking tray. I used a teaspoon. Refrigerate for 30 – 45 minutes.
- Remove from fridge and store in an airtight container in the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
