This is a delicious confection that requires almost no cooking and can be made in minutes. Annie Mae, a lady who worked for my parents for over 60 years, used to whip this up for my Mother who loves candy and is lactose intolerant. It is the perfect after dinner treat for Tu b’Shevat or frankly-any time at all. Make a double batch. They will disappear in seconds!
Chocolate, Dried Fruit and Nut Clusters
By February 3, 2015Published:
- 24 clusters
- 1 cup dried fruit chopped: apricots, craisins, raisins, dates, figs
- 1 cup nuts chopped: pecans, walnuts, almonds
- 10 ounces semi-sweet chocolate non-dairy
- 2 teaspoons liqueur flavor of your choice
- 1 medium saucepan with cover
- pan with at least 2 inch sides large rnough to hold saucepan
- wooden spoon
- waxed paper
- Mix dried fruit and nuts together in mixing bowl.
- Place chocolate in saucepan. Place saucepan in another pan holding two inches of hot water. Cover saucepan. Remove cover after three minutes and check chocolate. Stir with wooden spoon. It should be smooth and creamy without lumps. If it isn't, replace tepid water with more hot water, cover and wait another one or two minutes. Remove cover and stir again. Add liqueur and stir well.
- Lay a large sheet of waxed paper on a flat surface. Add chopped fruit and nuts to warm chocolate. Drop by tablespoonful onto waxed paper. If you're in a relatively cool room or using frozen nuts, the clusters will harden immediately. Refrigerate them if your kitchen is very warm. Enjoy!