Chocolate Covered Honey Roasted Cashews

Until you've tried them, don't say 'ewww, gross', because these are brilliant!

I had some honey roasted cashews left after Christmas, and even though they are good straight out of the bag, this is a new way to enjoy them.



I think I was eating some chocolate at the time and on the table was a plate of nuts left over from my son's birthday party. The rest, as they say, is history.

It's probably better to use the jumbo honey cashews because they are easier to coat, and any good quality chocolate you like - I used Belgian milk chocolate.

Gently melt some chocolate using your own tried and tested method. Carefully drop 3-4 cashews at a time into the melted chocolate and turn them over using a fork until they are thoroughly coated.

Use the fork to lift them out of the chocolate and place onto baking sheets covered in non stick baking parchment. You don't want them touching each other so space them apart. Continue with the rest of the cashews. Just make sure that you don't pour the nuts straight from the bag into the melted chocolate, because there is a lot of the sugary 'dust' flying around in the bag.

Pop them into the fridge until the chocolate has hardened - if you can wait that long!
Sometimes, the simple things really are the best!



I've had a good look to see if someone has already done this - there are plenty of chocolate covered cashews but not chocolate covered honey roasted cashews. So I'm submitting this to an event called Original Recipe Round-Up, a fabulous monthly event hosted by Lore, from the food blog Culinarty.

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