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The BEST recipe for crunchy nut clusters!
Lightly glazed and bursting with salty ‘n sweet flavors, this nut cluster recipe is one of my favorite easy snacks to make. Simple ingredients and delicious results.
this recipe
Sweet. Salty. And absolutely DELICIOUS. Three kinda-sentences to describe this nut cluster recipe that will make snack time the easiest and tastiest time of the day.
Have you ever made your own nut clusters at home? You won’t believe how easy it is, or how simple the ingredients can be. With just a few minutes of prep, you’re on your way to snacking on the best nut clusters!
Crispy, crunchy and full of big nut chunks, this nut cluster recipe is just waiting for you to come and get it! Okay, that sounded a bit funny, but we’re nut-rollin’ with it! 😉
Ready to make the best nut clusters ever? Let’s go nuts!
Nut Cluster Recipe: The Ingredients!
- The Nuts: almonds, walnuts, and pecans combine for the BEST combo ever in your soon-to-be fave nut clusters. However, you can totally use the nuts you have on hand, or go out and get your faves.
- Blanched Almond Flour
- Sea Salt: sea salt just adds a little something something to today’s nut clusters. But feel free to use the table salt you have on hand, or use that special occasion Himalayan pink salt! 😉
- Pure Maple Syrup
- Ground Cinnamon (Optional): optional, but highly recommended. Is it just me, or does cinnamon make nearly anything taste better? Try keeping the ground cinnamon in this nut cluster recipe to make sure it’s the absolute best.
How to Make This Nut Clusters Recipe
Preheat
Always make sure to preheat your oven first. Delaying this might cause you to forget–I’ve definitely been there! 😉 So first, preheat your oven to 325°F. Then, line a baking sheet with parchment paper.
Fold
Now, add all of your nut cluster ingredients into a large mixing bowl. Use a wooden spoon or rubber spatula to stir and fold all of that nutty goodness together until well mixed.
Drop
Drop spoonfuls of the nut cluster mixture onto the sheet you prepared earlier. Make sure to form clusters that have a sturdy (and as Erik would say, “structurally sound”) base. How these clusters look when you place them in the oven will be how they look when you take ’em out. 😉
Bake, Cool and Enjoy
Bake, cool, and enjoy the best nut clusters ever!
Yeah! Now for the good stuff… allow me to tell you all about this Sweet ‘n Salty Nut Clusters Recipe. It’s:
- made with just 6 ingredients — and possibly less if you just use one kind of nut! 😉
- protein-rich and refined sugar-free
- vegan, gluten-free, dairy-free, paleo
- the perfect veganized version of honey nut clusters to add to your tasty vegan recipes box
- just the perfect balance of salty ‘n sweet
- great as a quick ‘n easy snack, or a fantastic gift
- … including these: vegan chocolate chip cookies, gluten free maple pecan pumpkin muffins, no bake chocolate peanut butter bars.
- made with the whole, simple, healthy ingredients you know and love
- truly so yummy paired with myVegan Peppermint Mocha Frappuccino(oh yes, we are SO ready for Christmas!!)
- soon to be your favorite way to learn how to make nut clusters!
Are you ready to get your homemade gift on? Let’s do it! I’ll grab my big buckets of nuts (hehehehehehehehehe), you grab your appetite. It’s so much fun enjoying these kitchen adventures with you. I truly can’t wait to hear what you think. ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Did you make this nut cluster recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it!
If you enjoyed this Sweet ‘n Salty Nut Clusters Recipe, then you’ll just love these autumn-inspired healthy vegan gluten free nut recipes:
- 5 Ingredient Nut Bars Recipe
- 4 Ingredient No Bake Nutella Bars
- 2 Ingredient Chocolate Coconut Candy Clusters
- Keto Nut Clusters
- Dark Chocolate Coconut Almonds
Sweet ‘n Salty Nut Clusters Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 15 reviews
- Author: Demeter | Beaming Baker
- Total Time: 25 minutes
- Yield: about 20 clusters 1x
Description
Sweet ‘n Salty Nut Clusters Recipe (V, GF): an easy recipe for crunchy nut clusters, lightly glazed and bursting with salty ‘n sweet flavors. Made with healthy ingredients. Protein-Rich, Vegan, Gluten-Free, Dairy-Free, Paleo, Clean Eating.
Ingredients
Scale
Nut Clusters
- ¾ cup almonds, roughly chopped
- ¾ cup walnuts, roughly chopped
- ¾ cup pecans, roughly chopped
- ¼ cup finely ground, blanched almond flour*
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon sea salt
- 3 tablespoons pure maple syrup
Topping
- sea salt, to taste
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
- Add all ingredients to a large bowl. Using a rubber spatula, fold until well mixed.
- Drop spoonfuls of mixture onto the prepared baking sheet, creating clusters with enough room in between each cluster to let air through.
- Bake for 16-22 minutes. Mine took 20 minutes. Clusters will crisp up while cooling. Sprinkle sea salt onto clusters.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Enjoy! Storing instructions below.
Inspired by my Homemade Chunky Paleo Granola with Clusters. Try my 5 Ingredient Homemade KIND Nut Bars and my 4 Ingredient Healthy Homemade Vegan Gluten Free Granola.
Notes
*You may substitute this with unblanched almond meal.
Storing Instructions: Store nut clusters in an airtight container for 1-2 months at room temperature.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe.🙂
Cookie Sheet|Blanched Almond Flour |Maple Syrup |My Favorite Knife |Unbleached Parchment Paper |Cooling Rack | Stoneware Cake Stand (small)
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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Do you think this could be made in a crockpot?
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Hm, I haven’t tried it so I can’t say for sure. If you give it a go, I would love to hear how it turns out!
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Would the recipe work using a different flour? I don’t keep almond flour on hand and spending $10 on a bag to make one recipe seems silly. Thanks!
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Hi Katie. Hm, I’d say you could try using sunflower seed meal or cashew meal fine, maybe oat flour (though I haven’t tried this myself). If you do try it with a different flour, I’d love to hear how they turn out!
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Your recipe looks so delicious & yummy, and I can’t wait to try it ASAP!!
I just had a quick question I’m hoping you can answer. I’m always looking for ways to add my protein powder to recipes. Can I sub out the almond flour for protein powder? Or would that mess up the chemistry? And or could I add the protein powder in addition to the almond flour?
Thanks so much for your advice in advance!
Sincerely,
AngelaReply
These are sooo easy, healthier and crazy delicious! They never last in our house.
Thank you for this recipe. Its also wonderfully versatile. I sometimes use pumpkin seeds, chia seeds, peanuts, etc and mixing it all up and its all still delicious. Its a staple in our home and I can feel good that the kids aren’t eating heavily sugared snacks.Reply
You are absolutely making my day right now, Kia. ☺️ I know, shopping for healthy snacks can seem so impossible sometimes, so I’m just super pleased that you and the fam are able to enjoy this recipe. And I am so loving all those add-ins! 😋
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These are amazing and warning, they’re addictive! I’ve starting doubling the batch because I no sooner make them and they are gone! Delicious.
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Haha I know, it’s the same when I make it! 😂 So glad you’re enjoying them, Mary.
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Lol! Your storage instructions say 1-2 months. Riiiight – I’m hoping it lasts 1-2 days!! So, I didn’t have everything needed, so I subbed out seeds (pumpkin and sunflower) for the pecans. I used honey instead of maple syrup and added 1/4 cup of sugar free chocolate chips. Next time I’ll cook it one minute less than I did this time and I think I will have perfection. Need to add some cashews too. This is my new cereal since I can no longer eat oats in the morning. I love this!! Thank you and my Diabetes thanks you too!
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Delicious! Love the simple ingredients! I have made them twice already….used almonds, walnuts cashews the first time and almonds walnuts macadamias/pistachios this time….great snack and my husband puts them in his yogurt in the morning! I use the dry almond meal from when I make almond milk….will probably continue to bake these weekly!!! Thanks for the great recipe that actually turns out just like it says!!! 🙂
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Thank you, Denise! Ooh, I’m loving how you’re switching up the nuts combo for a bit of variety. I’m so happy that you and your husband are enjoying my nut clusters recipe so much! Thank you for stopping by to let me know! 🙂
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Looks wonderful, I was curious if corn syrup could be substituted for maple syrup?
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Hm, haven’t tried it myself so I can’t say for sure. If you do give it a go, let me know how it turns out!
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I tried this with a nutty trail mix I make and it worked out pretty well except the clusters are soft, even after cooling. What do I need to do to make them harder and stick together better? Will cooking longer do that?
Thanks, I like the simplicity of making these.
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Hi Ricky, is there any baking or added oils in your nutty trail mix? Perhaps something along the process of making that trail mix added something to my recipe that wasn’t intended. It’s hard to say since I’m not right there with you. Also, if there are dried fruits in the trail mix, perhaps that added to the softness of the clusters. This recipe yields very crunchy, crispy clusters. I hope this helps!
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I don’t add any oils or fruit. It’s just a mixture of nuts, seeds, coconut, and some cocoa nibs. Some ingredients are roasted and some are not. So the question is still the same. What can I do to make it crunchier? More or less syrup? More or less almond flour? More or less baking time? I don’t mind playing with it but it would be helpful to know the most likely things to try.
