Roughly chop the pecans into small chunks
Add all ingredients into a dry non-stick pan over a medium heat
Heat until seeds start to crackle and almonds begin to just colour
Remove from heat, add maple syrup and stir to ensure the mix is evenly coated
Spread contents on a small plate to cool
Serve half the mixture with whipped cream or full fat greek yoghurt and berries.
Personally I recommend Total Greek Yoghurt.
As someone who has tried the low fat diets for YEARS, I was so used to yoghurt tasting tart and almost dry that I couldn't believe how creamy this was.
300g tub, where did you go? Oh yes...in my belly!