Triple Nut Clusters
Author: Betsy Cohen
Prep time: 35 mins
Total time: 35 mins
  • 1½ cups roasted unsalted pistachios
  • 1½ cups macadamia nuts, toasted
  • 1½ cups whole almonds, toasted
  • 4¼ cups semisweet or bittersweet chocolate chips
  • Kosher salt
  1. For the clusters:
  2. Line a baking pan with parchment paper and set aside.
  3. Combine the pistachios, macadamia nuts and almonds together. Set aside.
  4. Melt 4 cups of chocolate in a microwave or on the stove. Off the heat, add ¼ cup chocolate chips and stir until melted. Add all of the nuts and stir until completely coated.
  5. Use a small cookie dough scoop (or 1½ teaspoon measuring spoon) to scoop the clusters onto the prepared baking sheet. Sprinkle the top of each cluster with kosher salt. Place in the refrigerator or freezer to set.
  6. Betsy's tidbits:
  7. I buy unsalted raw macadamia nuts and raw almonds and toast them in a 325° oven for about 8-10 minutes, watching them carefully. I buy shelled roasted and unsalted pistachios.
  8. I do not use salted nuts in Triple Nut Clusters as I want to control the amount of salt in them.
  9. The clusters may be as large or small as you like.
  10. I prefer the size and taste of kosher salt. Feel free to experiment with your favorite salt when topping the clusters.
Additional time is needed for the clusters to set in the refrigerator or freezer.
Recipe by Desserts Required at