In a medium bowl, combine 1 teaspoon of salt with the 3 teaspoons of hot water, and stir until most of the salt is dissolved. Add the almonds and cashews and stir to combine.
Spread the cashews and almonds on a small sheet pan and sprinkle with and additional 1/2 teaspoon of salt. Roast the nuts in the preheated oven for 10-15 minutes, until lightly browned. Take care not to burn them. Allow the nuts to cool completely before tossing with the remaining ingredients.
In a large bowl, combine the almonds, cashews, walnuts, cranberries, raisins and dark chocolate chunks.