In a food processor pulse almonds and hazelnuts into small pieces. Then add into a 6 quart slow cooker with white chocolate.
Mix well then cook on high for 1 hour.
After one hour, mix well to fully incorporate all the ingredients.
Spoon 1-2 tablespoons of the mixture onto a baking dish lined with parchment paper.
Allow to set and harden in a refrigerator for at least 3 hours.
Sprinkle with powdered sugar is desired. Store in ziplock bags to last up to 2 weeks in refrigerator.
Tip: For an extra twist add in ½ cup dried figs cut into small pieces with chocolate in slow cooker. The sweet figs add a nice surprise of flavor and texture to the clusters.