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!
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.
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
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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That dark chocolatey goodness just looks incredible against the blue of the plate. Stunning!
Oh my gosh I need some of these! I love cashews, but add some chocolate and I am all in!
Dude, I could snack on these ALL day.
I’d eat all four servings, happily and smugly!
My favorite quick snack is roasted nuts! These look wonderful :)
I just discovered your blog through Twitter. I’ve been looking around and this recipe stopped me in my tracks. I’m not a dessert person but I love cashews and chocolate. I can’t wait to make these. Thanks! Lisa
Wow! Yum! Pinning to my “chocolate is a health food” board so I can remember to try these later. Great idea.
Hi I tried your recipie Chocolate covered Cashew. I have refrigerated almost for a day and is not set yet.
Please can you tell me where I might be going wrong.
Hi Himani! That is so weird. They definitely should have set by now. Can you tell me the name of the chocolate you are using, and possibly give me a link where I can check it out online? I’d like to look at the ingredients. I’m wondering if there’s an additive in it or something that’s keeping the chocolate soft. Which still seems weird if it was solid chocolate to begin with, but it’s a start!
Hi Jennifer,
I am from Ahemdabad, Gujrat India and the chocolate bar is from my local vendor. I am afraid as I could not find an online link of this product.
I will make a note of the ingredients and mentioned Processing tips below,
Ingredients:
Sugar, Hydrogenated Vegetable Fat, Milk Solids, Cocoa Solids,and Permitted Emulsifying Agents (E-322,E-476)
CONTAIN NATURE IDENTICAL FLAVOURING SUBSTANCES, CONTAIN MILK & SOYA DERIVATIVE.
Storage : 18-24 deg C
PROCESSING SUGGESTION:
1.Avoid moisture contact.
2.Melt the compound at 45 deg C in a double boiler.
3.No tempering required.
4.Milk compound is best suitable for moulded products, panned confectionery for curl/shredding and shaving for chocolate decoration
Hmm. Since it says “no tempering required,” that leads me to believe the chocolate should have firmed up quickly in the refrigerator. I’m a bit stumped. Next time you visit your local vendor, I might ask him or her for tips on working with this specific chocolate, or if they have any idea what might have happened. Sometimes certain chocolates are difficult to work with for whatever reason. I once worked with a brand that broke as soon as I melted it in a double boiler, no matter how gentle I kept the heat. I wasted several bars and it was very frustrating! For now, do you have a freezer? You could see if freezing the chocolate helps solidify it. Not a perfect solution, but it might work. Next time I would try a different brand.
Sure Jeniffer, I will try with the different brand. Hope this works .
Thanks a lot Jeniffer.
Hello Jennifer,
I have tried once again and this time chocolate cashews are set.
I guess, last time i went wrong by adding milk while melting the chocolate bar.
When I take the cashews out at room temperature I can observe chocolate is melting slowly. What can be done in order to stop this ?