Salted Caramel Macadamia Clusters

Ingredients

• ½ cup Swerve, Granulated
• 2 tbsp water
• 1 tbsp butter
• 1 ½ cups raw macadamia nuts
• ¼ tsp sea salt
• 6 ounces sugar-free dark chocolate, chopped
• Flaked sea salt for sprinkling

Instructions

1. Line a large baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally. Bring to a boil and cook until mixture darkens, 7 to 9 minutes. Mixture may smoke slightly; this is normal.
3. 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.
4. In a heatproof bowl set over barely simmering water, melt chocolate and stir until smooth. 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.
5. Place cluster back on parchment paper and sprinkle with flaked sea salt. Refrigerate until chocolate is set, about 15 minutes.

Makes 24 clusters.