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White Chocolate Cranberry Pecan Clusters

White chocolate cranberry pecan clusters combine toasted pecans and dried cranberries in smooth melted white chocolate. Drop them onto a parchment-lined baking sheet and chill until firm for an easy homemade candy.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 304
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pecan halves
  • 16 oz white chocolate baking bars finely chopped
  • 1 cup dried cranberries

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Spread the pecans on a baking sheet and toast for 6 to 8 minutes, until fragrant.
  3. Cool the pecans completely, then coarsely chop.
  4. Line a 13x18-inch rimmed baking sheet with parchment paper.
  5. Put the white chocolate in a dry heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water.
  6. Stir often for 5 to 8 minutes, until smooth.
  7. Remove the bowl from the saucepan and stir in the pecans and dried cranberries until evenly coated.
  8. Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
  9. Refrigerate for 20 to 30 minutes, until the clusters are firm.

Notes

Toast the pecans until fragrant and let them cool completely before mixing so the chocolate stays smooth. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free option, use dairy-free white chocolate.