Shout-out to Brian Huntley at Short Circuited Brewers for this delicious recipe for Dark Chocolate Cashews, a perfect crunchy, chocolate-y treat any time of year but especially fitting for the holidays. Watch us enjoy them alongside his Chocolate Coffee Imperial Stout in our 12 Beers of Christmas video. Also check out his recipe for Cinnamon Pecan Pralines (also in photo above).
Ingredients
- 1lb lightly salted cashews
- 1/4 cup dark chocolate powder ( Hershey’s special dark)
- 1 cup powdered sugar
- 1 egg white
Instructions
Mix the powdered sugar and Hershey’s dark chocolate powder to combine.
Beat the egg white until frothy, almost to a meringue consistency but not quite.
Add the cashews to the beaten egg white and toss to coat.
Add the powdered sugar mixture and stir coating all the cashews.
Place on a sheet pan with parchment paper and bake at 325F for 20 minutes.
Let them cool for about 45 minutes on the sheet tray and you’re good to nosh!!