Mixed Nut Clusters

24 Servings
Prep Time 30 minutes
Total Time 30 minutes

Mixed Nut Clusters are the perfect sweet and nutty chocolate covered treat packed with walnuts, cashews, pecans, and almonds. Easily made in just minutes!

Like Chocolate Covered Almonds, Mixed Nut Clusters make a great holiday treat to give to family and friends. Include them in your Christmas tins or on a party platter with cookies, brownies, and holiday candy. Check out my dessert recipes for other homemade chocolatey goodies.

Mixed Nut Clusters in Red Gift Box


I love how easily Mixed Nut Clusters come together. They are the perfect quick holiday treat for last minute gifts or potlucks, and they taste just as good as they look. 

While it would be wonderful to be able to shower everyone on my list with gifts, that’s just not realistic. Whether it’s a teacher’s aide or a doctor’s office staff, I love to share homemade candies and treats as a way of saying thank you for being so great to me and my family during the year.

This recipe is so easy to make and they go great as an individual gift or in an assortment of chocolate covered treats like grahams, cookies, and caramels. They are easy to adapt to what kind of nuts you have on hand too. If you are short a type of nut, just leave it out or swap it.

Mixed Nuts on baking sheet

Once you’ve assembled your chocolate nut clusters, you can go on about doing the other million things you need to do during the holidays. Knowing that these yummy gluten-free clusters are ready to pop into any last minute fruit and candy basket is a huge stress reliever.

Bowl with chocolates and nuts

These delicious little treats don’t have to be just for gift giving. Rough chop your finished chocolate nut clusters and sprinkle them over a scoop of Homemade Vanilla Ice Cream topped with Salted Caramel Sauce and Whipped Cream for a sundae that rivals the best ice cream parlor. 



  • Melt the chocolate chips or disks in the microwave.
  • Add in mixed nuts and stir.
  • Scoop onto parchment paper in small mounds.
  • Sprinkle sea salt on top and allow to harden.

Bite taken out of Mixed Nut Clusters


  • Nuts: It’s easy to customize nut clusters using whatever nut combination you love. Try adding hazelnuts or macadamia nuts for a fancy, delicious touch.
  • Toppings: Add a drizzle of caramel or melted peanut butter on the top and sprinkle a touch of sea salt to finish them off.
  • Chocolate: The recipe is made with semi-sweet chocolate but you can use dark chocolate, milk chocolate, or a mix of your favorites. White chocolate drizzled with melted dark chocolate and peppermint pieces would make a beautiful holiday version.
  • Mix Ins: You can add some peanut butter chips, butterscotch chips, or mint chips for pops of flavor.
  • Fruit: Mixing in dried fruit like cranberries or blueberries will give this nut cluster recipe a gourmet candy shop feel.
  • Vegan/Dairy-Free: Make sure to use dairy-free chocolate.

Mixed Nut Cluster in hand


If you want give the nut clusters a deeper roasted flavor, toast whole nuts in the oven prior chopping them up to adding them to this recipe.

Just spread out the nuts on a baking sheet and place them in a 350-degree oven for 8-12 minutes, mixing them around in between. Once they’re done, make sure to move them to another baking sheet so they don’t get scorched. 



  • Serve: You can leave the Mixed Nut Clusters out for a week before they start to taste stale (though if the room is warmer than a normal room temperature the chocolate might start to melt and eating them will get very messy.)
  • Store: Store Mixed Nut Clusters in an airtight container in the refrigerator for up to 2 weeks. I like to wrap them in wax paper to ensure they don’t stick together. 
  • Freeze: Make sure that the Mixed Nut Clusters are completely solid and firm before freezing. Place them in an airtight freezer-safe container or storage bag. They’ll last up to 3 months.

Mixed Nut Clusters on baking sheet

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Mixed Nut Clusters

Mixed Nut Clusters are the perfect sweet and nutty treat packed with walnuts, cashews, pecans, and almonds. Easily made in just a few minutes!
Yield 24 Servings
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups semisweet chocolate chips
  • 1/2 cup pistachios
  • 1/2 cup cashews
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup hazelnuts
  • 1/4 teaspoon sea salt


  • Add the chocolate chips to a large glass bowl and microwave in 30 second increments until smooth, stirring in between each 30 seconds.
  • Add in the nuts and stir to coat.
  • Line a baking sheet with parchment paper then add small spoonfuls to the baking sheet in mounds.
  • Sprinkle with sea salt while chocolate is still wet.
  • Refrigerate until firm.


Calories: 269kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 262mg | Fiber: 3g | Sugar: 16g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

Chocolate Nut Clusters collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Love nuts and chocolate together. I think I’d add a drizzle of caramel (like you mentioned) and top it with a bit of flaked sea salt. Yum!