Combine all ingredients in a large crock pot, EXCEPT the 8 ounces white chocolate almond bark. Cover and turn to LOW.
Cook for 2 hours, stirring halfway through.
Line two baking sheets with parchment paper or wax paper.
Use a large spoon or ice cream scoop to scoop mixture onto parchment paper. Place in refrigerator to set or leave at room temperature for about 2 hours.
Place the 8 ounces of white chocolate almond bark in a microwave safe bowl. Microwave on HIGH at 30 second increments, stirring in between until melted. Let cool slightly and place in a plastic bag. Snip the corner of the bag and drizzle over nut clusters.
This recipe originally appeared on spicysouthernkitchen.com