Chocolate Cashew Candies are ready in just 15 minutes and are a wonderful addition to any holiday dessert tray. They’re the perfect little holiday sweet bite.
Guess what time it is everyone? It’s Freaky Friday time! And this time it’s the annual virtual holiday cookie exchange edition.
That means you’re going to have access to all kinds of holiday treat recipes. So get ready!
If you’re not familiar with Freaky Friday, it’s a recipe swap that some of my blogger friends and I participate in once each season.
This time around I was assigned Debra from Bowl Me Over. She is from sunny California and is known as the soup queen. So as you’d expect, she has a TON of delicious looking soups on her blog.
In addition to all of her savory recipes, Debra also has quite a collection of desserts. That meant I had so many recipes to choose from for this cookie exchange. After much searching, I settled in on her amazing Chocolate Covered Cashews Recipe.
I chose this recipe because first of all, CHOCOLATE and second of all because I love cashews. In addition to that, these tasty little bites are incredible easy to make.
Not only are these easy easy to make, these candies have a very short ingredient list. You may already have all of them on hand.
What do I need to make Chocolate Cashew Candies?
- chocolate chips
- canola oil
- cayenne pepper
When I say these chocolate candies are easy to make, I’m not kidding. From start to finish, these only take about 15 minutes.
The steps to make these candies are just melt the chocolate, stir in the cashews, oil and cayenne pepper. Then scoop them out onto parchment paper. That’s it!
As I mentioned, cayenne pepper is one of the ingredients. But don’t worry, these are not spicy at all. the cayenne just adds a little warmth and flavor in the background. So don’t leave out that ingredient!
On top of being easy to make, these are perfect for so many things around the holiday. They make a perfect hostess gift if you’re going to a party. They’re also perfect for any holiday dessert tray.
These also freeze really well, so you can make them in advance and have them in the freezer, ready anytime you need them.
Take a look at all of our 2019 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Funfetti Sugar Cookies
- Bowl Me Over – Chocolate Dipped Coconut Macaroons
- Hostess at Heart –Pan Banging Homemade Sugar Cookie Recipe
- House of Nash Eats – Lime Meltaways
- Life Currents – Peanut Butter Coffee Cake
- Lisa’s Dinnertime Dish – Chocolate Cashew Candies
- Or Whatever You Do – Caramel Pecan Bites
- Take Two Tapas – Chocolate Fudge with Almonds and Coconut
- The Fresh Cooky – Oatmeal Rolled Sugar Cookies
- The Speckled Palate – Shortbread Brown Butter Cookies
- 16 oz salted cashews
- 2 (10 oz) pkgs semi sweet chocolate chips
- 1 tbsp canola oil
- 1/4 tsp cayenne pepper
- Add chocolate chips, canola oil and cayenne pepper to a saucepan.
- Melt mixture over medium low heat, stirring constantly.
- Once chocolate is completely melted, stir in cashews.
- Using a small scoop or tablespoon, scoop out onto a sheet pan lined with parchment paper.
- Refrigerate on the pan for at least an hour, until completely hardened.
- Place in a plastic bag or storage container and keep refrigerated or frozen.
Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 81mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 2g