Cherry Almond Chocolate Cluster Recipes

CHOCOLATE-ALMOND-CHERRY BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet.
• In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours.
• Break the brittle into pieces and place in bags for hungry trick-or-treaters.

CHERRY ALMOND CHOCOLATE CLUSTER

Steps:

• In a medium bowl, toss together the almonds and cherries.
• Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
• Remove the pan from the heat and stir in the rest of the chocolate.
• Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
• Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
• Stir the fruit and nut mixture into the chocolate.
• Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
• Put them in the refrigerator to set for at least 15 minutes.
• Store and serve at room temperature.
• Enjoy!

ALMOND-CHERRY CHOCOLATE BARK

Steps:

• Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

ELLIE KRIEGER'S CHERRY-ALMOND-CHOCOLATE CLUSTERS

Steps:

• In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
• Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
• Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters of the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temperature.