CHOCOLATE ALMOND & CRANBERRY CLUSTERS
Delicious dark chocolate clusters with almonds, cranberries, and sea salt, make a delicious treat or snack. Gluten-Free, Dairy-Free and Vegan (depending on chocolate used).
Provided by Hope Pearce
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
- Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
- Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
- Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
- Place the chocolate clusters in the refrigerator for 30 minutes until set.
- Store the clusters in an airtight container in the fridge for up to 1 week.
Nutrition Facts : Calories 164 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0.7 milligrams cholesterol, Fat 10 grams fat, Fiber 2.3 grams fiber, Protein 2.4 grams protein, SaturatedFat 4.2 grams saturated fat, ServingSize 1, Sodium 100 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.2 grams unsaturated fat
CHOCOLATE NUT CRANBERRY CLUSTERS
If you like the combination of dark chocolate, nuts, and cranberries, you're going to love this homemade candy. With three ingredients, you've got an easy addition for your candy tray or a holiday hostess gift. The hardest part of this candy recipe is waiting for the candies to set up in the fridge. Get the kiddos involved and...
Provided by Joanne Bellezza-Loughlin
Categories Chocolate
Time 15m
Number Of Ingredients 3
Steps:
- 1. Line a small baking sheet with waxed paper.
- 2. Place chocolate chips in a 2 cup Pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
- 3. Add the nuts and dried cranberries to the melted chocolate and mix well.
- 4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper-covered cookie sheet.
- 5. Place in the fridge for at least 15 minutes. Enjoy.
- 6. I like to store mine in the freezer.
CRANBERRY & ALMOND CLUSTERS
Make up a batch of these tasty, nutty gluten-free cereals for sprinkling over yogurt or cereal
Provided by Sophie Godwin - Cookery writer
Categories Breakfast
Time 10m
Number Of Ingredients 4
Steps:
- Heat the honey in a frying pan until it loosens and starts to bubble, then stir in the flaked almonds. Cook for a few mins, stirring constantly, so that some of the almonds toast and turn golden.
- Tip the almonds onto baking parchment, leave to cool, then break into clusters. Mix with the puffed rice and cranberries, then store in a Kilner jar or airtight container. Best eaten within 3 weeks.
Nutrition Facts : Calories 230 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein
NO-BAKE CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
- If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
- Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
- Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.
CHERRY ALMOND CHOCOLATE CLUSTERS
Steps:
- In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
- Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams
CRANBERRY CLUSTERS
Steps:
- Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
- Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
- Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
- Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.
CHOCOLATE COVERED CRANBERRY AND ALMOND BUNCHES
Make and share this Chocolate Covered Cranberry and Almond Bunches recipe from Food.com.
Provided by mills.an
Categories Candy
Time 15m
Yield 12 clusters
Number Of Ingredients 3
Steps:
- In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
- Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes.
Nutrition Facts : Calories 141.4, Fat 13.4, SaturatedFat 5, Sodium 3.8, Carbohydrate 7.2, Fiber 3.8, Sugar 0.9, Protein 4.3
CRANBERRY CLUSTERS
You just need three ingredients to stir up these chewy and crunchy treats that make a nice addition to a candy tray. I sometimes use white chocolate in place of semisweet and replace the cashews with macadamia nuts.-Kari Kelley, Plains, Montana
Provided by Taste of Home
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a heavy saucepan or microwave, melt the chocolate chips; stir until smooth. Stir in the cranberries and cashews. Drop by teaspoonfuls onto a waxed paper-lined baking sheet. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 336 calories, Fat 21g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 4g fiber), Protein 4g protein.
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CRANBERRY ALMOND CHOCOLATE CLUSTERS • KATH EATS
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5/5 (5)Total Time 20 minsEstimated Reading Time 3 mins
- Toast almonds on a baking sheet in a toaster oven or regular oven at 400 degrees for about 5 minutes, making sure not to burn (keep an eye on them!) Let cool slightly.
- Melt the chocolate in microwave in 30 second bursts, stirring in between bursts (a double boiler would work too). Once evenly melted, add in the spices and mix thoroughly. Taste test and add more spices if desired.
- Line a second baking sheet or small tray with parchment paper. Spoon the nut + chocolate mixture onto the sheet, making them about 1 heaping tablespoon in size. Sprinkle with sea salt.
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