Les Niçois Caramelized Cashews 110g

The first pleasure is the crunch. Caramel gives the outside a sweet, crisp bite, then the cashew underneath brings a gentler texture and rounded nut flavour. A little salt runs through the combination, making the sweetness feel livelier and drawing your attention back to the nut. It is a simple sequence, but a very satisfying one: crisp coating, mellow cashew, sweet and salty finish.

These sit comfortably between a sweet and a snack. They have enough caramel character to feel like a treat with coffee, yet the cashew gives each piece something substantial to bite into. There is more to linger over than sugar alone. That is why they work so well with a dark, unsweetened drink: the bitter sip and the sweet nut take turns rather pleasantly.

For dessert, the same contrast becomes useful texture. A few chopped pieces over soft fruit or cold cream bring little pockets of crunch and a caramel note without needing a sauce. Leave some pieces whole and some roughly broken; the uneven bites are part of the pleasure. You may want to keep one or two aside for the cook.

• Espresso and a small plate: Put a few cashews beside a short, unsweetened coffee. Let the coffee’s bitterness follow the caramel, then return to the nut’s mellow flavour. It is an easy finish to lunch when you want something sweet without committing to a whole dessert.
• Vanilla ice cream and warm pear: Spoon warm poached pear beside vanilla ice cream and finish with roughly chopped cashews. Add them at the last moment so their crunch meets the cold cream and soft fruit. You have caramel, fruit and a crisp topping with very little extra work.
• A chocolate dessert’s final touch: Scatter a few broken pieces over chocolate mousse or a slice of brownie. The salt and cashew give the rich chocolate another direction, while the caramel brings sweetness in small, crunchy bursts. A little goes a long way when the dessert is already generous.

In France, a chouchou is the caramelized peanut that brings back thoughts of paper cones, fairgrounds and a sweet nibble on holiday. Les Niçois takes that familiar idea and gives it a cashew centre. Tonton Pitou’s caramel-and-salt recipe has the same immediate invitation to crunch, with the cashew’s mellow character underneath.

It is a small change that opens up a few new pleasures. The nut is rounded and rich, the caramel brings a sweet snap, and the salt keeps the combination lively. You can enjoy the holiday-snack spirit straight from a small plate, then take it somewhere a little more grown-up with an espresso or a chocolate dessert. Familiar, with a very welcome twist.

Store in a cool, dry place away from light. Keep the packet closed between servings and follow the best-before date on the packaging.