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Caramel Nut Clusters
Macros per 1 cluster:
• 90 Calories
• 8g of Fat
• 1g of Protein
• 1.5g of Net Carbs
Servings Prep Time
9clusters 25minutes
Cook Time
10minutes
Servings Prep Time
9clusters 25minutes
Cook Time
10minutes
Ingredients
Base
Chocolate Ganache
Instructions
  1. Preheat the oven to 320°F. Line a baking sheet with parchment paper or aluminum foil. Arrange the pecans evenly and add a 2-3 macadamia nuts near them, overlapping slightly. It helps if you crack some macadamias in half so they have a flat side on which to lay.
  2. Place a sugar-free caramel candy onto each pile of nuts and carefully transfer to the hot oven.
  3. Bake for about 10 minutes, keeping an eye on the caramels. They should melt just to the point of touching each nut. Don’t let them melt into a large puddle around the piles. Once the candies have melted, take the tray out of the oven and let cool completely. The caramel will harden, cementing the nuts together.
  4. While the caramel is cooling, make the chocolate ganache. In a double boiler or small pot on low heat, heat the heavy cream until almost bubbling. Drop 40 grams of 85% dark chocolate (we used Lindt, which is 4 squares) and let it melt, stirring gently. Add the vanilla extract and stir to combine.
  5. Once smooth and silky, add about 1/2 to 1 teaspoon of chocolate to each pile of nuts, letting it drape across the candies entirely or leaving some nuts and caramel peeking through.
  6. Sprinkle a bit of coarse sea salt onto each candy while the chocolate is still wet. Refrigerate for about an hour and enjoy!