Let’s talk nuts, you have a few options as far as which way to go with this recipe. You could do raw (which I would not recommend) you could buy dry roasted (a great option) or you could roast your own. If you want to go in that direction, roast the must in a 350-degree oven for 5 to 7 minutes. Be sure to keep your eye on them so you don’t burn them, and let them cool before you use them.
1 1/2 cups good quality dark chocolate
1/2 cup cashews
1/2 cup pistachios
1/2 cup juicy dates, cut into bite-size pieces
1/8 teaspoon (or a pinch) cayenne pepper
1 teaspoon Maldon salt
Bring a small pan of water to a boil. Place a heatproof bowl over the top of the pan making sure the water does not touch the bowl. Turn the heat down to simmer and add the chocolate to the heat-proof bowl. Once the chocolate has melted remove it from the heat.
In a medium-size bowl add the cashews, pistachios, and dates. Pour the melted chocolate over the nuts and stir with a spatula or spoon. Add the cayenne pepper and Maldon salt. Continue to mix until everything is covered in chocolate. Using a medium-size spoon or ice cream scooper, spoon the mixture onto a plate or baking sheet that is covered in parchment paper. Top with a little more Maldon sea salt and place in the fridge for 20 minutes until the chocolate has hardened.
You should get about 12 clusters.
Find it online: https://leannecitrone.com/spicy-and-salty-nut-clusters/