Sweet And Salty Candy Clusters

The recipes that inspired this sweet and salty cluster didn’t include pretzels and they were skimpy on chocolate.  But now, after tweaking to make it to our taste, I wouldn’t make this candy any other way.  Fair warning, you can’t eat just one!

Ingredients you’ll need:
1/2 cup toasted slivered almonds
3 cups milk chocolate chips
2 Tbsp shortening
1/2 cup golden raisins [heaping]
2/3 cup broken pretzel sticks

Directions:
Preheat the oven to 350°F.  Spread the almonds on a baking sheet.  Roast for 6-8 minutes, stirring as needed.  Set aside to cool, while you prepare the chocolate.

In a microwave safe bowl, melt together 3 cups of chocolate chips and 2 tablespoons of shortening.  Heat in 30 second intervals, stopping to stir as needed.  Continue this process until completely smooth.

Pour the melted chocolate over the pretzels, raisins and toasted almonds.  Stir until evenly coated.

Using a teaspoon or a cookie scoop. scoop the clusters onto wax paper and allow to set up and dry completely.  To speed this up, you can place the clusters onto a wax paper lined cookie sheet and place into the fridge if you like.

Store leftovers in an airtight container on the counter or in the refrigerator.  If chilled, bring to room temperature before serving. Yield: approximately 42-45 clusters

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Sweet And Salty Candy Clusters

Servings 42 -45

Author Melissa Sperka

Ingredients

• 1/2 cup toasted slivered almonds
• 3 cups milk chocolate chips
• 2 Tbsp shortening
• 1/2 cup golden raisins [heaping]
• 2/3 cup broken pretzel sticks

Instructions

1. Preheat the oven to 350°F. Spread the almonds on a baking sheet. Roast for 6-8 minutes, stirring as needed. Set aside to cool, while you prepare the chocolate.
2. In a microwave safe bowl, melt together 3 cups of chocolate chips and 2 tablespoons of shortening. Heat in 30 second intervals, stopping to stir as needed. Continue this process until completely smooth.
3. Pour the melted chocolate over the pretzels, raisins and toasted almonds. Stir until evenly coated.
4. Using a teaspoon or a cookie scoop. scoop the clusters onto wax paper and allow to set up and dry completely.
5. To speed this up, you can place the clusters onto a wax paper lined cookie sheet and place into the fridge if you like.
6. Store leftovers in an airtight container on the counter or in the refrigerator.
7. If chilled, bring to room temperature before serving.