Dark Chocolate Nut Clusters

 

Ingredients :

• 1 cup roasted raw almonds, with skins
• 1 cup roasted raw pistachios
• 1/2 cup dark chocolate or bittersweet chocolate chips
• 1/2 teaspoon Kosher or sea salt

Preparation :

Preheat oven to 325°.

Line a rimmed cookie sheet with parchment paper; evenly spread almonds and pistachios onto sheet. Roast 12 minutes. Cool to room temperature.

In a medium saucepan, combine chocolate and salt; melt over low heat, stir until completely melted, about 3–4 minutes. Add almonds and pistachios to chocolate; toss to cover. Pour chocolate covered nuts onto the same lined cookie sheet; spread flat, but keep nuts next to each other in order to form clusters.

Allow to cool at room temperature; refrigerate 30 minutes if chocolate is still sticky. Break into 1- to 2-inch pieces. Store in an airtight container for up to 3 days.

Tip: If the temperature is warm outside, store in the refrigerator.

Nutritional Info :

Calories: 106 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 48mg | Carbohydrates: 5g | Dietary Fiber: 2g | Sugars: 1g | Protein: 4g | SmartPoints: 3