White Chocolate Cranberry Pecan Clusters: My Homey Recipe Guide
Cue the Sweet Memories (or at least the sticky fingers!)
Alright, so—let’s talk White Chocolate Cranberry Pecan Clusters. You ever crave that something-sweet-but-not-fussy when you’ve got company coming, or maybe just you and the dog binge-watching old episodes of GBBO? That’s when I make these. I remember the first time: I was meant to bring a dessert to the neighbor’s potluck, and of course, I forgot until an hour before. Whipped these clusters up so fast, I think I nearly beat the microwave’s timer. (Honestly, I still showed up with chocolate in my hair—classic me.) And if you ask my aunt, she’s convinced these are fancy ‘gourmet’ nibbles. Joke’s on her.
Why You’ll Love This—Scout’s Honor
- I make this when I want people to think I spent ages in the kitchen (ha) but really, I’m still in slippers, stirring melted chocolate at the counter.
- My family goes nuts for these because they’re crunchy and sweet with a bit of tang—my kid once tried picking out “just the cranberries, Mum.” Like that’s allowed.
- If you’ve ever had white chocolate seize up on you, trust me, I’ve been there, and it’s absolutely no fun. I finally nailed the timing though, and haven’t looked back since (famous last words…)
What You’ll Need (Or, What’s in the Cupboard?)
- 250g (about 1.5 cups) good white chocolate—sometimes I use chips, sometimes just chop up a bar (my gran swears by Lindt, me…not that picky most days)
- 1 cup pecan halves (or more, I never measure precisely)—walnuts work in a pinch, or mix ’em up!
- 3/4 cup dried cranberries—use cherries if that’s what you’ve got, nobody will riot
- Pinch of flaked sea salt (I add a little more than a smidge—call it my signature move)
- Optional: a drizzle of dark chocolate, if you fancy looking like a professional; or even a dusting of orange zest, when I remember…
How the Magic Happens (Directions—ish)
- Line a baking tray with parchment. I once tried without and well, let’s say I’m still scrubbing chocolate off that one pan.
- Put your white chocolate in a big-ish microwave-safe bowl. Microwave it in bursts—try 20 seconds at a time, stir in between each. Don’t sweat if it looks lumpy halfway through—mine always does; just keep stirring and it’ll smooth out. If you over-zap it and it seizes, splash in a wee bit of coconut oil and cross your fingers.
- Toss in the pecans and cranberries. Stir it up so everything’s well-coated. This is where I usually sneak a taste (strictly for quality control, obviously).
- Spoon generous heaps onto your tray. Clusters can be rustic—they’re blobs, not sculptures! And if yours are more cluster-adjacent than cluster-perfect, same.
- Sprinkle with flaked sea salt. Don’t skip this. Unless you hate salt. In which case, cool.
- If feeling extra, flick some melted dark chocolate over the tops with a fork. Sometimes mine looks chic, sometimes—a brown splat. Still tasty though.
- Let them set at room temp for about half an hour (if you’re patient) or pop the tray in the fridge for 10 minutes if you’re not. I’m usually not.
Collected Notes Straight from My Kitchen Table
- I’ve tried this with those “baking melts”—they work but sometimes taste a bit plasticky? Just saying.
- If your kitchen’s too warm (like mid-July in Texas), clusters might not set at room temp—fridge to the rescue.
- I think these taste better the next day—unless you live with snack thieves.
Some Variations (and One Epic Fail)
- Roasted the pecans first one time—wow, big upgrade, highly recommend when you’re feeling fancy.
- Tried adding shredded coconut. It was fine but weirdly chewy, so maybe not my favorite. Your mileage may vary.
- Once tried peanut butter chips; do NOT. That was a regret I won’t repeat.
You Don’t Need Fancy Gear (But If You Have It…)
Honestly, I just use my battered old microwave, a bowl, and a spoon for almost everything. Parchment paper is key though—if you don’t have it, well, butter up a baking tray and hope for the best. If you’re without a microwave (maybe yours finally gave up the ghost), you can do the chocolate gently over a pan of barely simmering water. Takes longer, but you feel pretty legit doing it.
Stashing Your Clusters (or How They Vanish Overnight)
Store your clusters in an airtight container. They’re supposed to keep for up to 5 days at room temp, but honestly, in my house it never lasts more than a day! (My cousin once hid them on the top shelf. I can confirm: it doesn’t help.)
Serving—How We Eat ‘Em Around Here
I usually pile them up on a mismatched old plate and let folks dig in while we play cards. If it’s a holiday, I think they look fun in mini cupcake liners. One time I paired them with mulled wine—divine. If you’re having a fancier thing, serve with cheese, honestly it somehow works.
Pro Tips, or Learn form My (Many) Oopsies
- I once tried to rush the setting step by sticking them in the freezer. Result? Weird condensation, slightly soggy clusters. Don’t.
- Don’t use cheap chocolate. I mean, you could, but you’ll taste it. Actually, I find it works better if you let the chocolate cool for a minute before you add the nuts, keeps them crunchier.
- And don’t stress if they look messy—mine always do, people still love ’em.
Frequently (Or At Least Actually) Asked Questions
- Q: Can I double the recipe?
A: Oh, absolutely—but you’ll need a bigger bowl, or you’ll have pecans rolling everywhere. Rookie mistake! (That’s a clean-up for another day…) - Q: Can these be nut-free?
A: Sure-ish. Try seeds like pepitas or sunflower—they’re not quite as rich, but it works! My friend with allergies swears it’s doable. - Q: My chocolate got all lumpy—what gives?
A: Happens to the best of us! Maybe zapped it a bit too long, or there was a drop of water in the bowl. On second thought, check your bowl next time. Or just eat the lumpy bits—I do. - Q: Best white chocolate to use?
A: I’m not fussy, but if you want to splash out, Valrhona or Ghirardelli are ace. I get mine here if you’re in the UK, or when in the States I check King Arthur Baking. But supermarket stuff is fine for Tuesday nights. - Q: Do kids actually like these?
A: Pretty much—unless they’re on an anti-nut streak. Even then, they tend to lick the bowl and argue over last piece.
Oh, and bit off topic, but did you ever notice how everyone has an opinion about white chocolate? It’s like the marmite of the candy world. Personally, I’m all for it on cluster duty—especially when it’s hiding those tart cranberries.
Anyway, hope you give these a whirl. They’re proof that you don’t need chef cred to make something craveworthy. If you do end up with extra clusters, send one my way (joking—sort of). Enjoy!
Ingredients
- 2 cups white chocolate chips
- 1 cup pecan halves, toasted and roughly chopped
- 3/4 cup dried cranberries
- 1/2 cup crispy rice cereal
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil (optional, for smoother melting)
- Extra dried cranberries and pecan pieces, for garnish (optional)
Instructions
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1Line a large baking sheet with parchment paper and set aside.
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2Melt the white chocolate chips and coconut oil together in a heatproof bowl set over a pot of simmering water, or in short bursts in the microwave, stirring frequently until smooth.
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3Stir in the vanilla extract, then add the toasted pecans, dried cranberries, crispy rice cereal, and sea salt. Mix until all ingredients are well coated with chocolate.
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4Drop tablespoons of the mixture onto the prepared baking sheet, spacing them apart. Top with extra cranberries and pecan pieces if desired.
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5Let the clusters set at room temperature for about 20 minutes, or refrigerate for 10 minutes until completely firm.
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6Store clusters in an airtight container at cool room temperature or refrigerate for up to one week.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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