You can make these easy Sweet and Sea Salty Chocolate Cashews in just a few minutes with simple ingredients and this no-fuss recipe. Dark chocolate-covered cashews with sea salt make an incredible treat!
Nuts, dark chocolate and a little sea salt. That's my idea of a perfect sweet treat. I made these Sweet and Sea Salty Chocolate Cashews in just a few minutes with simple ingredients and a no-fuss recipe. They're amazing!
When holiday times roll around, we're presented with endless options for commercially made candies. Offering sweets to our friends and families to celebrate special days like Hallowe'en, Valentines' Day, Christmas or Easter is part of our culture. It's a tough habit to break, even for those of us who eat a "clean" and healthy diet the rest of the year.
But one look at the list of ingredients on the package is usually all it takes for me to put the candy back on the shelf and head to my kitchen to make my own.
Making homemade chocolate treats like this Salted Chocolate-Orange Almond Bark, Cherry Almond Chocolate Bark or Salted Dark Chocolate Bark with Pumpkin Seeds or Trail Mix Chocolate Nut Clusters is quick and easy. A small piece satisfies all those chocolate cravings.
Ingredients
- whole unsalted roasted cashews
- quality dark chocolate with at least 70% cacao
- Fleur de Sel or flaky sea salt
- raw cane sugar or coconut palm sugar
- all natural marshmallows, optional
How to make chocolate-covered cashews
- If you have raw cashews, toast them either in the oven at 350°F for 10 - 15 minutes or on the stovetop in a heavy-bottomed skillet. Remove them when they're fragrant and starting to brown. Watch carefully as they can burn easily.
- Melt the chocolate over, not in, simmering water or in the microwave, checking at 30 second intervals.
- Stir cashews into melted chocolate until well coated.
- Remove from the chocolate one at a time with a fork or with one of these handy dipping tools. (affiliate link) Transfer to a parchment paper-lined baking sheet.
- Lightly sprinkle with raw cane sugar or coconut palm sugar and sea salt.
- Let cool completely.
- Store in a cool, dry place, but not in the refrigerator (or the chocolate may "bloom.") Chocolate does not like temperature changes.
Melt chocolate over simmering water. Remove from the heat while there are still a few lumps.
Helpful Tips
The key to making these Sweet 'n Sea Salty Chocolate Cashews is to use high-quality ingredients: fresh cashews, quality dark chocolate and sea salt.
Using chocolate with at least 70% cacao will give the best flavour.
I use a Fleur de Sel flaky sea salt produced close to my home. I add a sprinkle of raw cane sugar to these chocolate-covered cashews for an extra little crunch. These two tiny additions to chocolate-covered cashews take them up a notch and make an incredible treat. They have that sweet and salty contrast we all crave!
And here's a fun variation!
Buy some natural marshmallows, snip them into small cubes and stir into the mix! Amazingly delish!
If you are on a mission to avoid additives in your food, consider making your own confections to celebrate special days. These Sweet and Sea Salty Chocolate Cashews will keep everyone happy. You won't miss the commercial candy one bit.
If you make these chocolate-covered cashews, please leave a comment and a rating below. Thanks in advance!
Sweet and Sea Salty Chocolate Cashews
Ingredients
- 2 cups whole cashews, roasted, unsalted
- 6 oz quality dark chocolate
- 1 teaspoon Fleur de Sel or flaky sea salt
- 1 teaspoon raw cane sugar or coconut palm sugar
- ¼ cup chopped all natural marshmallows, optional
Instructions
- Toast raw cashews either in the oven at 350°F for 10- 15 minutes or on the stovetop in a heavy-bottomed skillet, just until fragrant and starting to brown. Watch carefully and remove from heat right away.
- Melt the chocolate over, not in, simmering water or in the microwave, checking at 30 second intervals.
- Stir cashews into melted chocolate until well coated.
- Remove from the chocolate one at a time with a fork and transfer to a parchment paper-lined baking sheet.
- Lightly sprinkle with raw cane sugar or coconut palm sugar and sea salt.
- Let cool completely.
- Store in a cool, dry place, but not in the refrigerator (or the chocolate will "bloom.")
- Option: Make sea salty cashew clusters by stirring ¼ cup chopped all natural marshmallows into the chocolate-cashew mix. Drop by small spoonfuls on to parchment paper lined baking sheet and sprinkle with sea salt.
Anne
So quick and easy! I made these with marshmallows and they were devoured!