My Own Candy Store
When I enter a candy store, I find myself feeling very torn. I know I am going to buy something with dark chocolate; that is an easy decision for me. The problem is what I want combined with my chocolate.
An obvious go-to selection is peanut butter, yet marzipan is also a favorite as well as chocolate covered nuts.
A couple of weeks ago, I was home and had a craving for candy, but the weather was not great and running out to the store was not an acceptable option. I did what I always do in those situations: I made my own.
Since Buckeyes were recently made and I still had some of them in my freezer, I decided it was time for something different. I usually have a well stocked freezer, at least as far as nuts are concerned. The standard choice would have been either cashews or almonds, but that sounded commonplace at that particular moment.
Instead I toasted raw macadamia nuts and raw almonds (separately) and combined them with unsalted, roasted pistachios that I also had in the freezer. After melting my chocolate I stirred in the nuts and scooped them onto a parchment lined baking sheet.
I had kosher salt and fine sea salt in my cupboard and experimented with these two salts over the clusters as well as leaving some of them plain. What I preferred were the clusters topped with the kosher salt. There is always the option of buying roasted, salted nuts, but I like to control the amount of salt I use and if I use nuts that are already salted, I do not have this option. Additionally, I like the salt over the top rather than throughout the chocolate.
I am not a salt aficionado, so I went into Sur La Table to get help. I was not disappointed. I saw a very pretty Pink Himalayan Salt and wondered if it would be tasty with my nut clusters. After explaining to the salesperson, Lisa, what my goal was, she found a grater so that I could taste it.
I am so glad that Lisa did this. After I tasted the salt, I realized that the Himalayan salt is more on the savory side. Not what I want for my Triple Nut Clusters. For me the winner is kosher salt because of its size and taste.
I hope you select the salt you want (or skip the salt if that is your preference.) You can also play around with the chocolate. I am a die-hard dark chocolate lover, so you will see a recurring theme when I bake and make candy. If your ‘gotta have’ chocolate is milk or white, go for it. That’s why I don’t have to go out once I turn my kitchen into my very own candy store and neither do you.
| Triple Nut Clusters | | Print |
- 1½ cups roasted unsalted pistachios
- 1½ cups macadamia nuts, toasted
- 1½ cups whole almonds, toasted
- 4¼ cups semisweet or bittersweet chocolate chips
- Kosher salt
- For the clusters:
- Line a baking pan with parchment paper and set aside.
- Combine the pistachios, macadamia nuts and almonds together. Set aside.
- 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.
- 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.
- Betsy's tidbits:
- 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.
- I do not use salted nuts in Triple Nut Clusters as I want to control the amount of salt in them.
- The clusters may be as large or small as you like.
- I prefer the size and taste of kosher salt. Feel free to experiment with your favorite salt when topping the clusters.
Betsy, I have a couple of questions before I make these: 1) will it ruin the taste, if I combine bittersweet and semi sweet chocolate (you have chosen one or the other, not both combined) and 2) I think I overestimated the amount of nuts I was putting into the baggies; is it OK to freeze the extras and if so, should I freeze them before or after I roast them? I am, also, going to make the Pistachio Bread but I, still, think I have way too many almonds, macadamia and pistachio nuts. Thank you.
M.,
Use whatever chocolate you want and you will then be happy with the end result. In terms of the nuts, they will freeze beautifully. I would freeze them before roasting.
The Pistachio Bread is a great way to use up extra pistachios.
Hope this helps!
Oh, oh, I just looked closely at your pictures. You Macadamia Nuts are halved; mine are whole. Now what?
The recipe will work beautifully with whole or halved macadamia nuts.
These are unbelievable!!!! I have made them to take to friends, but as always, I had to taste just one. Eating only one was the most difficult part of the whole recipe. It was fun to make; it was one of your easier recipes; I didn’t burn any fingers on the melted chocolate and the end result is better than any nut cluster I’ve ever had. I did use all Bittersweet Chocolate after all and I’m so pleased with that. I, also, used the Kosher salt and that, too, will always be my preference. Everything about them is just perfect. Many thanks.
M.,
I am so glad to read this. Thank you so much for sharing your feedback!
Oh my, these are going to be so naughty! I already discovered how easy it was to make homemade peanut brittle in the microwave, and now this yummy treat shows up. Guess I will have to spend more time on the exercise bike! I’ll bet these would be awesome with some dried fruit added in the mix to put in the last bit of the salty-sweet-crunchy-chewy craving satisfaction. I might as well splash some caramel on them while I’m at it. In for a penny, in for a pound. Or in this case, probably more like an extra five pounds gained from eating the whole batch! Thanks for the yummy recipe 🙂
Vickie,
You are so right! Adding the dried fruit and/or caramel is brilliant!!!
Thanks so much.