Sweet And Sea Salty Chocolate Cashews Recipes

SWEET AND SEA SALTY CHOCOLATE CASHEWS

Steps:

• 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 1/4 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.

CHOCOLATE CASHEW CLUSTERS

Steps:

• Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
• Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
• Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
• Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
• Sprinkle it with sea salt and optional sprinkles.
• Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
• Plate and serve.