Inspiration: The minute that I saw these on What’s Gaby Cooking, I knew that I’d be whipping up a batch for the Christmas get-together that my family has with all of my siblings each year (hope they look tasty to anyone who will be there!). These really have everything going for them, don’t they? They’re so simple and quick to make, which is a huge bonus during the busy holiday season; they’ll keep just fine probably for weeks, so they’re perfect for making ahead of time; and they include both chocolate and cashews. That pretty much covers all of my requirements for an awesome holiday treat.

What We Loved: Buttery cashews and rich chocolate are truly an indulgent, classic pairing, and they make for such a simple and delicious snack. And since I used roasted and salted cashews, there’s that nice combination of salty and sweet in there, too. One other thing that I like about these is that unlike cashews that are completely coated in chocolate, these give you that nice chocolate flavor without completely masking the great flavor of the cashews.

Tips: I made these for the dessert table, but they’d really be great for an appetizer or snack to have sitting out all evening, too. I debated using both dark and white chocolate, but I ended up just using dark because I got lazy. I think using both would look and taste great, though. Also – if you want your chocolate to look prettier and not have the lighter-colored, dull streaks like you can see in the glob in the left side of the bowl above, you can temper your chocolate. Heat it to 113 degrees F in the double boiler, then let it cool to 88 degrees F before drizzling. Again, though, this came down to laziness for me. Half the reason that I wanted to make this treat was because it was simple.

This will be my last post before stepping aside for Christmas, so I want to take a minute to wish everyone who celebrates Christmas a beautiful and relaxing holiday.

Chocolate-Drizzled Cashews
Source: What’s Gaby Cooking

Cashews (I used roasted and salted)
Chocolate of choice

1. Heat the chocolate in a double boiler until completely melted.
2. Spread the cashews on a parchment paper-lined baking sheet. Drizzle with the melted chocolate.
3. Pop the tray in the refrigerator for a few minutes to harden the chocolate.
4. Break the cashews apart. If you feel like the cashews need more chocolate after you mix them up, drizzle with additional chocolate and let harden again in the refrigerator.
5. Store in an air-tight container.