Almond and Chocolate Clusters Recipe

How to make it

---

• Preheat the oven to 350 degrees F.
• Lightly grease the mini-muffin tins with vegetable oil spray.
• Place 1 teaspoon of slivered nuts in each of the muffin cups.
• Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer.
• Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes.
• Be careful not to over melt the caramel or it will bubble, burn, and become too hard.
• Place the mini muffin tins in the refrigerator for 5 minutes to cool.
• Remove the nut clusters from the tins and set aside.
• Meanwhile, melt the bittersweet chocolate in a double boiler over low heat.
• Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.
• Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet.
• Return the clusters to the refrigerator to harden, about 30 minutes.
• Melt the white chocolate in a double boiler over low heat.
• Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.
• Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters.
• Return the clusters to the refrigerator to harden, about 30 minutes.