Melt the white chocolate gently in a microwave-safe bowl. Heat in 30-second increments at 50% power, stirring in between, until smooth and creamy—this should take about 1-2 minutes.

Stir in the toasted and chopped pecans along with the dried cranberries. Add a pinch of salt to enhance the flavors and mix everything together until well combined and coated in chocolate.

Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Use a cookie scoop or two spoons to form clusters; each should be about the size of a golf ball.

Let set the clusters at room temperature or in the fridge until they’re firm. This usually takes about 10-15 minutes, ensuring the chocolate hardens beautifully.