- 1/4 pound semisweet chocolate, chopped
- 2 cups lightly salted roasted mixed nuts (one 11.5-ounce can)
- 1/2 teaspoon flaky sea salt
- Line a rimmed baking sheet with parchment. In a microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until smooth.
- Spread the nuts on the prepared baking sheet. Drizzle with the chocolate and sprinkle with the salt.
- Refrigerate the nuts until set, 15 to 20 minutes. Break apart before serving.