Chop the nuts roughly into uneven sized pieces for ~textural interest~ and combine in a large glass jug/bowl/vessel.

In a non-stick frypan, heat the butter and coconut oil over medium-low heat.

Pour the nuts in and stir quickly to coat with the melted mixture.

Continue to stir frequently to ensure the nuts on the bottom of the pan don’t catch and burn.

Everything will quickly become toasty golden and develop that delicious nutty fragrance.

Be careful not to overcook – my batch very nearly went that way.

Constant vigilance is needed with the wooden spoon to ensure even toasting and crunch.

Remove the pan from heat and let cool for 5 minutes before stirring in the sea salt, cinnamon and erythritol.

Leave to cool further for another hour before transferring to an appropriate airtight storage container.

I’ve served mine both with 60ml of cream, whipped, and coconut cream slightly watered down and definitely prefer the dairy option.

I’m planning on purchasing full-fat Greek yoghurt to have with the cereal tomorrow morning