Mexican Spiced Chocolate Covered Cashews Recipe

I’ve been messing around in the kitchen lately and figured I’d try this rad combo of spicy, chocolate cashews that totally blew my mind.

1. First, preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Next, spread out 2 cups of raw, unsalted cashews on your sheet and roast ‘em in the oven for about 10 minutes until they smell toasted. Make sure to stir halfway though so they cook evenly.
3. While that’s goin on, mix together ½ teaspoon chili powder, ½ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, ¼ teaspoon ground cumin and ¼ teaspoon salt in a small bowl.
4. When the cashews are outta the oven, let them cool down a bit before tossing them in your spice mix until they’re all evenly coated.
5. Now take 4 ounces of chopped dark chocolate (60-70% cocoa) and put it in a microwave-safe bowl. Microwave it in 20-second bursts, stirring in between, until it’s fully melted and smooth.
6. Pour the melted chocolate over your spiced cashews and stir gently to make sure each nut gets a nice coating.
7. Spread the chocolate covered cashews back out on the parchment so they’re in a single layer.
8. Let them cool at room temperature or pop them in the fridge for about 20 minutes to help the chocolate set.
9. Finally, once the chocolate is firm, break up any clumps and enjoy your Mexican Spiced Chocolate Covered Cashews – trust me, you’re gonna dig ‘em!

I love these Mexican Spiced Chocolate Covered Cashews. I think how dark chocolate mixes with chili, cinnamon, cayenne pepper, cumin and a pinch of salt is really amazing.

Raw unsalted cashews give a great crunch and are packed with healthy fats. Its a simple, flavorful snack that offers a neat nutritional boost.

Ingredients

• Raw cashews are crunchy, healthy fats that provide protein, fiber, and essential minerals.
• Dark chocolate offers antioxidants and a bittersweet taste that balances spice with richness.
• Chili powder adds a zesty kick, boosting flavor and metabolism without extra calories.
• Ground cinnamon provides a warm aroma and may help stabilize blood sugar levels.
• Cayenne pepper gives a fiery note that livens up the chocolate nut blend.
• Ground cumin lends an earthy, smoky flavor that rounds out the spice medley.

Ingredient Quantities

• 2 cups raw, unsalted cashews
• 4 ounces dark chocolate (60-70% cocoa) chopped roughly
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Spread the 2 cups raw, unsalted cashews evenly on the sheet and roast them in the oven for about 10 minutes until they smell toasted, stirring once halfway through.

3. In a small bowl, mix together 1/2 teaspoon chili powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cumin and 1/4 teaspoon salt.

4. Once the cashews come out of the oven, let them cool slightly then toss them in the spice mix until they’re evenly coated.

5. Place the 4 ounces of roughly chopped dark chocolate (60-70% cocoa) in a microwave safe bowl and microwave it in 20-second bursts, stirring in between until it is fully melted and smooth.

6. Pour the melted chocolate over the spiced cashews and stir gently to coat each nut well.

7. Spread the chocolate covered cashews back on the parchment paper in a single layer.

8. Let them cool at room temperature or pop them in the fridge for about 20 minutes to help the chocolate set.

9. Once the chocolate is firm, break up any clumps and enjoy your Mexican Spiced Chocolate Covered Cashews!

Equipment Needed

1. Oven – used for roasting the cashews at 350°F
2. Baking sheet – to spread the cashews on while roasting
3. Parchment paper – to line the baking sheet and help with easy cleanup
4. Measuring cups & spoons – for portioning out 2 cups of cashews and the spice amounts
5. Small mixing bowl – needed to mix the spices together
6. Microwave-safe bowl – used to melt the chopped dark chocolate
7. Microwave – to melt the chocolate in short bursts
8. Stirring utensil (spoon or spatula) – to stir the cashews with spices and mix in the melted chocolate
9. Knife – for roughly chopping the dark chocolate before melting

FAQ

• Q: Can I sub milk chocolate for dark chocolate?
  A: Not really, cause the dark chocolate (60-70% cocoa) balances out the spice flavors. Milk chocolate might make it too sweet.
• Q: Do I have to roast the cashews before adding the chocolate?
  A: No, you should use raw, unsalted cashews. That way, they keep a chewier texture and the spices really stand out.
• Q: How do I get the spices to mix well with the chocolate?
  A: Just melt the chocolate over a low heat and stir in the chili powder, cinnamon, cayenne, cumin and salt until everything is evenly mixed. Dont rush it.
• Q: How should I store these snacks?
  A: Keep em in an airtight container at room temperature. If its too hot where you live, you might wanna chill them in the fridge.
• Q: Can I add or swap any spices?
  A: Sure, if you like experimenting you can add a pinch of smoked paprika for extra depth. Just be careful so the flavors dont overpower the chocolate.

Mexican Spiced Chocolate Covered Cashews Recipe Substitutions and Variations

• For raw, unsalted cashews you can use raw, unsalted almonds or walnuts if you want a different crunch.
• If you don’t have dark chocolate (60-70% cocoa) you can swap it out for semisweet chocolate, just be aware this might make it a bit sweeter.
• If you’re out of chili powder try using some smoked paprika mixed with a pinch of cayenne to get that spicy kick.
• Instead of ground cinnamon you can use a little bit of nutmeg which gives a similar warm flavour.
• If you don’t have ground cumin, sometimes a small amount of curry powder can work as a substitute in a pinch.

Pro Tips

1. Try roasting the cashews until they get a nice toasted smell, but don’t overdo it cause burnt nuts really ruin the taste. Remember to stir them halfway so they cook evenly.
2. When you mix the spices, make sure you coat the cashews well. If some nuts miss out on the spice mix, you might taste too much plain nut and its kinda off.
3. While melting the chocolate, work in short bursts of 20 seconds and stir a lot. It’s super easy to burn it if you microwave it for too long at once.
4. After coating the cashews with the melted chocolate, don’t rush the cooling process. If you leave them in the fridge for about 20 minutes, the chocolate sets better and they get way more crunchy.