Chocolate Covered Cashews Recipe

Delicous and easy cashews treats

Course Dessert

Cuisine American

Keyword chocolate covered chashews

Cook Time 30

Servings cups

Line two cookie sheets with parchment paper (wax paper is also ok) and set aside.
Place the chopped chocolate in a deep, large heat resistant bowl. Measure half a cup and place it aside.
and warm in the microwave using 30-second increments until it reaches 115F (46C).
Add the unmelted chocolate and stir it into the melted chocolate until it reaches 92F (33C).
Fold in the cashews in the tempered chocolate.
Use a spoon (as small or as big as you wish) to scoop some coshews then drop them in the prepared pan and allow them to cool and set.
About 3-4 minutes into the cooling process, sprinkle the clusters with a dash of sea salt flakes, or spices.

Use the same method to make chocolate-covered almonds or pecans.
You can replace 1 cup of the cashews with 1/2 cup of pumpkin or sunflowers seeds and 1/2 cup of dried cranberries for trail mix clusters.
You can make this recipe using milk chocolate or white chocolate.
Use specialty chocolate to make this a vegan recipe or keto/Paleo.
Best to keep the clusters at room temperature (65-70F); if placed in the refrigerator or freezer, the chocolate might lose its smooth texture.