Ingredients:

• 500 g – full Cashew nuts and small Almonds
• 500 g – plain chocolate
• 150 g – Milk chocolate

Method:

1. Place the nuts evenly in a microwave safe plate and microwave on high for 6 minutes.
2. Stir in between so that it turns pink evenly. Once it’s done, keep it aside for it to cool.
3. Break the chocolate into small pieces, put it in a bowl and microwave on low for about 8-9 minutes.
4. Stir in between (say every 3 minutes).
5. As soon as the chocolate starts losing shape, continue microwaving for a little longer until it melts, stirring after every minute.
6. Keep the chocolate mixture aside to cool.
7. Add the nuts to the chocolate mixture and coat it evenly.
8. Put the pieces of coated nuts on a plate lined with a grease-proof paper.
9. Refrigerate it for 3 hours.

Recipe courtesy of Aruna Rangaraj