Salted Chocolate-Covered Roasted Cashews

These Salted Chocolate-Covered Roasted Cashews have only 3 ingredients and are a simple, delicious party snack! Chocolate-covered cashews have a perfect balance of salty and sweet, similar to what you get with chocolate-covered pretzels. They’re addicting! 

Salted Chocolate-Covered Roasted Cashews Recipe - Dessert - Snack - Savory Simple

These salted chocolate-covered roasted cashews are so incredibly simple to make that I almost hate to call this a recipe. It’s really more of a technique.

A technique with 3 ingredients that takes very little time to prepare and is a guaranteed crowd pleaser.

If you’re still looking for party food to serve at your 4th of July event, look no further. This treat offers crunch, flavor and that perfect balance of sweet and salty.

Salted Chocolate-Covered Roasted Cashews Recipe - Dessert - Snack - Savory Simple

This is a very flexible recipe. Cashews happen to be my favorite nut but this will work with almonds, peanuts, hazelnuts, you name it!

If you have a serious sweet tooth you can substitute semi-sweet chocolate, milk chocolate or white chocolate.

If you’re watching your sodium, leave the salt out! I recommend starting with raw nuts because I like to control the level of roasting. But you can start with roasted nuts.

Just stick with the unsalted variety so you can add those delicate little salt crystals at the end.

Looking For More Cashew Recipes?

Check out my Creamy Cashew Butter, Cinnamon Cashew Snowdrop Cookies, and Spicy Cashew Butter Udon Noodles! I also love this Cashew Curry from Serious Eats.

Salted Chocolate-Covered Roasted Cashews
Cook Time
15 mins
Total Time
15 mins

These Salted Chocolate-Covered Roasted Cashews have only 3 ingredients and are a simple, delicious party snack!

Course: Dessert, Snack
Cuisine: American
Servings: 8 servings
Calories: 331 kcal
Author: Jennifer Farley
  • 2 cups unsalted cashews, raw or roasted
  • 8 ounces bittersweet chocolate, chopped
  • 1 teaspoon smoked or regular sea salt (I used Maldon Smoked Sea Salt)
  1. If using raw cashews, preheat the oven to 350 degrees F. If using pre-roasted cashews you can skip this step. Spread the cashews in a single layer on a foil-covered baking sheet and roast until well toasted, approximately 5-7 minutes. Shake the baking sheet periodically for even roasting and keep an eye on them to make sure they don't burn. Allow them to cool.
  2. In a double boiler, melt the bittersweet chocolate, stirring until smooth. Remove the chocolate from the double boiler and stir the cashews directly into the chocolate until well covered. You can also drizzle the chocolate over the nuts on the baking sheet for less coverage.
  3. Spread the chocolate covered cashews evenly across the baking sheet (make sure it's still covered in foil for easy clean-up). Spread them out if possible.
  4. Sprinkle the sea salt evenly over the nuts. Place them in the refrigerator until the chocolate hardens back up. Break up the nuts into small clusters.
Recipe Notes

I recommend starting with raw cashews for best results.


About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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