Step 1

Add the sugar and water to a light-colored pan. Heat over medium heat, stirring regularly using a wooden spatula until the sugar melts (at first, it will form clumps, which is normal). Keep heating over medium heat until the sugar turns into a golden brown color. Note: Be careful not to burn the caramel, or it will turn bitter.

Step 2

Once the caramel is golden brown, immediately add the roasted cashews and stir to combine. Cook for another 15-30 seconds, constantly stirring to coat the nuts.

Step 3

Transfer the caramel-coated nuts to a baking sheet lined with parchment paper. Let cool completely.

Step 4

Chop the caramelized cashews into small pieces. Be careful, as the caramel can be quite sharp. Transfer to a bowl and set aside.

Step 5

Line a baking sheet with parchment paper. Melt the dark chocolate over a double boiler. Tip: check the notes if you want to learn how to temper the chocolate.

Step 6

Once melted, spread the chocolate into a thin and even layer onto the prepared baking sheet. I went with a 1/8-inch thickness, but you can make it a bit thicker.

Step 7

Sprinkle the chopped caramelized cashews over the chocolate. Top with a pinch of flaky sea salt and refrigerate for about 30 minutes or until the chocolate has set.

Step 8

Break into pieces using your hands and enjoy! Store in an airtight container at room temperature (if you tempered the chocolate) for up to 15 days, or in the refrigerator or freezer for up to 1 month.