INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Line a large baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally.
Step 3
Bring to a boil and cook until mixture darkens, 7 to 9 minutes. Mixture may smoke slightly; this is normal.
Step 4
Remove from heat and whisk in butter. Add macadamia nuts and stir quickly to coat. Stir in sea salt. Spoon nuts out into small mounds (about 7 or 8 nuts per mound) on prepared baking sheet. Let cool completely.
Step 5
In a heatproof bowl set over barely simmering water, melt chocolate and stir until smooth.
Step 6
Dip clusters in chocolate, turning to coat completely. Lift out with a fork and tap the fork firmly against the side of the bowl to remove excess chocolate.
Step 7
Place cluster back on parchment paper and sprinkle with flaked sea salt. Refrigerate until chocolate is set, about 15 minutes.
Makes 24 clusters.
