Smørpraline med karamelliserede nødder

Opened the bag for a taste and it was gone before I even sat down. The Irish butter really comes through, and that bit of salt keeps the sweetness from getting cloying. Cashews and pecans are roasted just right, crunchy but not hard.

The slow roasting really does the trick—the pecans have that deep, toasty crunch while the Irish butter and brown sugar cling to every piece without getting sticky. Opened the bag for a snack and finished half of it before I even put the kettle on.

The caramelised coating on the pecans is exactly the right balance of buttery and salty, and the slow roasting really brings out the crunch. I had to stop myself from eating the whole tin in one sitting, they’re that moreish.