Ingredients
Scale
- 1 cup white chocolate chips or chopped white chocolate
- ½ cup dried cranberries
- ½ cup pecans, coarsely chopped
- ½ teaspoon pure vanilla extract
- A tiny sprinkle of flaky sea salt (or regular fine salt)
Instructions
- Line a baking sheet with parchment or a silicone mat and set it aside.
- Place the white chocolate in a microwave-safe bowl. Heat in 20–30 second blasts, stirring between each interval, until the chocolate is fully melted and silky. (You can also melt it over a double boiler if you prefer.)
- Stir the vanilla into the melted chocolate, then fold in the cranberries and chopped pecans until everything is evenly coated.
- Using a spoon or small cookie scoop, mound portions of the mixture onto the prepared sheet — make bite-sized clusters or slightly larger mounds, whichever you like.
- Finish each cluster with a light pinch of sea salt.
- Chill the tray in the refrigerator for about 30 minutes (or until firm).
- Once set, transfer the clusters to an airtight container. Store at cool room temperature for up to a week, or keep them refrigerated for longer freshness.
Notes
Quick tips:
- Don’t overheat the white chocolate — heat gently and stir frequently to avoid graininess.
- Toast the pecans briefly in a dry skillet for 3–4 minutes if you want extra nutty depth.
- If you plan to gift them, arrange clusters in a pretty box with parchment between layers.