New Orleans Pecan Clusters
Sweet, nutty, and cinnamon-spiced, New Orleans Pecan Clusters are a simple no-bake treat featuring pecans and creamy white chocolate.
24 Servings
Ingredients
- 1 ½ cups chopped pecans
- ¼ teaspoon fine salt
- 1 pound white chocolate chips or chopped almond bark
- 2 teaspoons ground cinnamon
Instructions
Prepare Baking Sheets
- Line two large baking sheets with parchment paper and set aside. This step ensures easy removal of the clusters and simplifies cleanup.
Toast the Pecans
- Place the chopped pecans in a dry saucepan over medium heat. Toast for 2 to 4 minutes, stirring frequently, until aromatic. Remove from heat, sprinkle with fine salt, and set aside to cool.
Melt the White Chocolate
- In a heatproof bowl set over a pot of simmering water, melt the white chocolate or almond bark. Stir occasionally until fully melted and smooth. Remove the bowl from the heat.
Incorporate Cinnamon
- Add the ground cinnamon to the melted white chocolate and whisk until evenly blended, ensuring the spice is fully incorporated.
Combine the Pecans
- Fold the toasted pecans into the cinnamon-white chocolate mixture, ensuring all the pecans are evenly coated.
Form Clusters
- Using a spoon, portion out small mounds of the mixture onto the prepared baking sheets. Aim for uniformity to ensure consistent servings.
Set the Clusters
- Place the baking sheets in the refrigerator and allow the clusters to chill for 20 to 30 minutes, or until fully set. Once firm, they are ready to serve.
Notes
To ensure this recipe is gluten-free, verify that your white chocolate or almond bark and ground cinnamon are certified gluten-free. These ingredients can occasionally contain traces of gluten depending on the brand.