These hazelnut crunch clusters are a simple low histamine dessert or snack you can prepare in just one bowl, with just 5 ingredients. They’re sweet, salty, crunchy, and satisfying. I’ve been munching on them in the evening for awhile now, so I figured it was high time I shared the recipe!
About this recipe
Low histamine dessert. While you wouldn’t want to eat a whole tray of these, they’re a simple low histamine dessert that will quickly satisfy your sweet tooth without overwhelming your system with sugar.
Simple holiday treat. While most holiday desserts are quite high in sugar, these cookie-like nut clusters are a lower-sugar option with a moderate amount of protein & fiber.
Versatile recipe. Feel free to substitute the hazelnuts for another larger nut or seed, broken into roughly the same size as hazelnuts (also known as filberts).
Raw Hazelnuts (Filberts): hazelnuts are a mild nut with a nice crunch, and tend to be well-tolerated on a low histamine diet, though it’s recommended you soak & dry your raw hazelnuts before making this recipe, to reduce the levels of antinutrients. Ideally you’ll do the same with your almond slices.
Raw Slivered Almonds: these sliced almonds are kind of like the filler in the recipe, there to help keep the large pieces of hazelnut connected to each other, working in conjunction with the chia seeds.
Chia Seeds: much like the almond slivers, the chia seeds are here to keep the hazelnuts stuck together, as well as to add a crunchy, sprinkle-like feel to the clusters.
Candied Ginger: if you can’t tolerate the sugary store-bought option, you can make your own candied ginger with coconut sugar and a bit more bite.
Maple Syrup: the sticky stuff caramelizes over the time it’s in the oven, so it’s truly the glue of the recipe. The only decent low histamine sweeteners you could use instead are honey and date syrup.
How to make candied hazelnut clusters: step-by-step instructions
Step 1. Before making your clusters, I highly recommend soaking your hazelnuts overnight to reduce the level of antinutrients. To do this, the night or several hours the morning before, soak your raw hazelnuts in a few cups of water. Then dehydrate them on a baking sheet for 40-45 minutes at 170°F (75°C), until hazelnuts are no longer soft.
Pro-tip: Rub each filbert between your fingers to remove the skins, and break some in half to have some smaller pieces of hazelnut in each cluster.
Step 2. Increase the oven temperature to 350°F (175°C), and then measure out 1 cup of hazelnuts, and your almonds, candied ginger, chia seeds, maple syrup, and a pinch of salt.
Step 3. Add the dry ingredients to a large bowl and then pour on the maple syrup and mix everything well.
Step 4. Pour the mixture onto a baking sheet lined with parchment paper or a silicone mat, making sure to keep everything clustered together rather than spread out. Bake the mass for 20-22 minutes, ideally removing it before the nuts begin to toast.
Step 5. Remove the giant cluster from the oven and let it harden all together at room temperature for at least an hour before breaking it into clusters of your desired size (we opted for 8).
Recipe notes & tips
Swapping out the Hazelnuts. To use different nuts, just make sure the pieces are similar in shape to hazelnuts and preferably raw (also to avoid double toasting). Check out my guide to low histamine seeds and nuts.
Storage Tips. I do NOT recommend refrigerating these, as they will fall apart within a couple days, due to the increased humidity of a fridge. I recommend storing them between 60-75°F (15-24°C) for up to one week, and making a half batch if you don’t think you’ll eat them all in a week.
Candied Hazelnut Clusters FAQ
The clusters will keep for up to a week at room temperature, and they may hold up well if frozen, but they will definitely come apart if refrigerated. I recommend keeping them at room temp & eating within 3 days.
Yes, you can replace the maple syrup 1:1 for honey, but if you have thicker honey, you may need to warm it before mixing.
Homemade Hazelnut Clusters Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
- 1 Cup raw hazelnuts (soaked & dried)
- 1/4 Cup slivered almonds
- 1 1/2 Tablespoons chopped candied ginger
- 1 1/2 Tablespoons chia seeds
- 3 Tablespoons honey or maple syrup
- pinch of salt
- Soak your raw hazelnuts overnight. Then dehydrate for 40-45 minutes at 170°F/75°C, until hazelnuts are no longer soft.
- Increase oven temp to 350°F (175°C) and then measure out 1 cup of hazelnuts, and your almonds, candied ginger, chia seeds, maple syrup, and a pinch of salt. Cut or pull some nuts in half, if desired.
- Add the dry ingredients to a large bowl, and pour on the maple syrup and mix everything well.
- Pour the mixture onto a baking sheet lined with parchment paper, making sure to keep everything clustered together rather than spread out, so that the nuts stick to each other.
- Bake for 20-22 minutes, then remove from the oven and let the whole mass harden at room temperature for at least an hour before breaking it into clusters of your desired size.
CHANGING NUTS. To use different nuts, just make sure the pieces are similar in shape to hazelnuts and preferably raw (also to avoid double toasting). Check out my guide to low histamine seeds and nuts.
STORAGE. I don't recommend refrigerating these, as they will fall apart within a couple days, due to the moisture level in the fridge. I recommend storing them between for up to one week at room temp, and making a half batch if you don't think you'll eat them all in a week.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 168.78kcalTotal Fat: 12.77ggSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 19.92mgmgCarbohydrates: 12.72ggFiber: 2gSugar: 8.5ggProtein: 3.7gg
Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.
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