Chocolate-Covered Almonds and Cashews: A Decadent Snack You Can’t Resist

Preheat your oven to 350°F (175°C).
Spread the almonds and cashews in a single layer on a baking sheet and roast them for 8-10 minutes, stirring once halfway through, until they are lightly toasted and fragrant.
Remove them from the oven and let them cool to room temperature.
Melt the Chocolate:

In a heatproof bowl, combine the chopped chocolate and coconut oil or butter (if using).
Melt the chocolate using a double boiler: Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate is completely melted and smooth.
Alternatively, you can melt the chocolate in the microwave in 20-second intervals, stirring in between, until fully melted.
Coat the Nuts:

Once the nuts are cooled, dip each almond and cashew into the melted chocolate using a fork or a toothpick.
Gently shake off any excess chocolate and place the coated nuts on a parchment-lined baking sheet.
Continue until all the nuts are coated in chocolate.
Chill and Set:

If you like, sprinkle a pinch of sea salt over the chocolate-covered nuts for a sweet-salty contrast.
Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set and harden.
Serve:

Once the chocolate is firm, your chocolate-covered almonds and cashews are ready to enjoy! Store them in an airtight container at room temperature or in the fridge for longer freshness.
Serving and Storage Tips: