New Orleans Pecan Clusters

Ingredients:

• 1 1/2 cups chopped pecans
• 1/4 teaspoon fine salt
• 1 lb white chocolate chips or chopped almond bark
• 2 teaspoons ground cinnamon

Preparation:

1. Line two large sheet pans with parchment paper and set aside.
2. In a saucepan, toast the pecans over medium heat until fragrant, about 2–4 minutes. Remove from heat, toss with salt, and set aside.
3. In a heat-proof bowl set over a pot of simmering water, melt the white chocolate until smooth.
4. Whisk in the cinnamon until fully combined.
5. Fold the toasted pecans into the cinnamon-white chocolate mixture.
6. Using a spoon, portion out round clusters onto the prepared sheet pans.
7. Refrigerate for 20–30 minutes, or until completely set.