• Pour the nuts into a bowl, add the salt and cover with water. Give a quick stir to dissolve the stir and ensure it's evenly spread.
  250 g mixed nuts, pinch sea salt, water
• Place a plate over the top of the bowl and leave in a warm room overnight (or for eight hours) to soak.
• Drain the nuts through a sieve. Give them a good shake to remove and residual water, then place them back in the bowl.
• Add the cinnamon and xylitol and give a good stir to ensure all the nuts are evenly coated with both.
  1 tsp ground cinnamon, 4 tsp xylitol
• Roast the nuts as detailed below until they're crunchy and golden all over. Allow to cool, then store in an air tight container.

Air Fryer

• Pour the nuts into the air fryer basket and roast for fifteen minutes at 120℃ (250℉). Give the basket a good shake, then roast for a further fifteen minutes, shaking the basket from time to time. They may need a few minutes less or a few minutes more.

Oven

• Set the oven to 140℃ (285℉) before you drain the nuts.
• Pour the nuts onto a lipped baking tray. Arrange them in a single layer, then pop them in the oven and roast for fifteen minutes. Take the tray out, turn the nuts over and roast for a further ten minutes. Check for doneness and give them a further few minutes if needed.