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?
Salted Chocolate-Covered Roasted Cashews
- 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)
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.