Ingredients
¼ cup (40 g) roasted pistachios, divided
¼ cup (40 g) dried cranberries, divided
8 ounces (225 g) white chocolate, chopped
Directions
1. Set aside 12 pistachios and 12 cranberries in separate small bowls for the garnish.
2. Chop the remaining pistachios and cranberries separately.
3. In a medium microwave-safe bowl heat the white chocolate on High in 15-second intervals, stirring in between. (Alternatively, melt it on top of the stove). Once the chocolate is melted and smooth; stir in the chopped pistachios and cranberries.
4. Using a spoon, drop the mixture onto the prepared baking sheet, creating 12 clusters spaced apart. Top each with a reserved pistachio and cranberry.
5. Let cool completely at room temperature.
Tips
1. White chocolate picks up flavors quickly. Be sure the clusters are not stored with other goodies, or their flavors might transfer.
2. Store the clusters in an airtight container in a cool place for up to 2 weeks.
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