Most roasted nuts on a shelf are roasted in oil, quickly, at scale. It works, and it keeps the price down. We wanted ours to taste the way they do when someone roasts a small batch at home for guests.
So our cashews and almonds are lightly roasted with a touch of ghee and delicately salted. The ghee rounds out the flavour and gives the almonds a golden-brown finish. The cashews stay buttery, with a proper crunch.
Less, done properly
Our pistachios are lightly roasted and salted, and our raisins are left as they are: seedless, soft and naturally sweet. Nothing is added that you wouldn't use in your own kitchen.
We would rather put fewer nuts in a jar than put in ones we wouldn't eat ourselves.
Keep the jar closed between handfuls, away from direct sunlight, and they stay crisp. Try a few alongside a cup of tea in the late afternoon. That is how we like them best.