Preheat oven to 350°F (175°C). Spread pecans, walnuts and hazelnuts in a single layer on a rimmed baking sheet. Toast for 8–10 minutes, stirring once halfway, until fragrant and lightly browned. Watch closely to prevent burning.

2. Remove skins from hazelnuts (if needed)

If your hazelnuts still have skins and you prefer them removed: transfer hot hazelnuts to a clean kitchen towel, fold and rub vigorously to remove loose skins. It’s okay if a few skins remain.

3. Cool the nuts

Spread the toasted nuts on a plate or baking sheet to cool for 10 minutes. While they cool, prepare the chocolate.

4. Chop chocolate

Chop the chocolate into small even pieces so it melts quickly and evenly. Alternatively use chocolate chips.

5. Set up a double boiler

Fill a small saucepan with about 1–2 inches (2.5–5 cm) of water and bring to a gentle simmer. Place a heatproof bowl on top of the pan (bowl should not touch the water).

6. Melt chocolate with butter and oil

Place the chopped chocolate, butter, and oil in the bowl. Stir frequently as the chocolate melts until smooth and glossy. Remove from heat just before completely melted — residual heat will finish it. Stir in vanilla extract if using.

7. Coat the nuts

Working quickly, add the cooled toasted nuts to the melted chocolate and stir with a spatula until all pieces are evenly coated.

8. Optional maple/honey glaze

If you want a shinier, slightly sweet glaze, warm 1 tablespoon maple syrup (or honey) for a few seconds in the microwave and stir it into the chocolate-nut mixture now.

9. Portion and sprinkle salt

Using two spoons or a small cookie scoop, drop clusters or individual chocolate-coated nuts onto a sheet of parchment paper, spacing them so they don’t touch. Sprinkle a small pinch of sea salt on each cluster immediately.

10. Set and finish

Let the clusters sit at room temperature until the chocolate sets, about 30–60 minutes. For faster setting, place the tray in the refrigerator for 15–20 minutes. Once set, store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month.

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