Description
No-bake, clumpy clusters of toasted pecans in a glossy dark-chocolate base flavored with maple (and optional chai warmth), finished with flaky sea salt.
Ingredients
Scale
- 2 cups toasted chopped pecans (240 g)
- 10 oz dark chocolate, chopped (283 g)
- 1/3 cup pure maple syrup (80 ml)
- 1 tbsp unsalted butter (14 g) or coconut oil (14 g)
- 1 tsp vanilla extract (5 ml)
- 1/4 tsp chai-style warm spice (optional)
- 1/2 tsp flaky sea salt, plus more for finishing (start with 1/2 tsp; about 2 g)
Instructions
- Line a baking sheet with parchment paper.
- Toast the pecans: Spread the chopped pecans on a dry skillet over medium heat. Toast, stirring often, until fragrant and lightly bronze, 5–7 minutes. Transfer to a bowl to cool slightly.
- Melt the chocolate base: In a heatproof bowl set over a saucepan with a few inches of simmering water (or use a microwave in short bursts), melt the chopped dark chocolate with the maple syrup and butter (or coconut oil). Stir until smooth and glossy, about 3–5 minutes.
- Flavor it: Stir in the vanilla extract. If using, whisk in the chai-style warm spice.
- Fold the nuts: Add the toasted pecans to the chocolate and stir until every piece is coated.
- Form clusters: Spoon the mixture onto the parchment in small, clumpy mounds. Leave space between each cluster (they won’t spread much, but they can touch).
- Salt the tops: While the chocolate is still soft, sprinkle with flaky sea salt (start with the first 1/2 tsp, then add a few extra pinches where you want more sparkle).
- Chill to set: Refrigerate until firm, 20–30 minutes.
- Serve: Let clusters sit at room temperature 5 minutes for the best snap-and-melt texture, then enjoy.
Notes
Set check cue: when you gently nudge one cluster, it should feel firm and hold its rough shape—no smearing. If it’s tacky, chill 5–10 minutes longer. For thinner “snap” clusters, spread each mound slightly wider right after spooning; for thicker truffle-like clusters, keep them taller and more mound-like.