This praline butter leans into indulgence. Our caramelised sesame cashews are blitzed into a glossy, sweet and salty nutty spread with just the right amount of tahini to balance out the sweetness. It’s the sort of thing that disappears all too easily once the spoon goes in. Serve over ice cream (hello, salted miso vanilla ice cream…), drizzle onto pancakes or stir into your morning porridge or yoghurt. Keep in a glass jar at room temperature for up to 1 week.
| 1 pack | Ottolenghi caramelised sesame cashews |
| 2 tbsp | vegetable oil |
| 2 tbsp | tahini |
| Flaked sea salt |
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