Honey and Salt Caramelised Cashews Leagel combine the most on-trend nut with honey, which turns crunchy in the praline coating, and a pinch of salt that makes them irresistible.

Honey and Salt Praline Cashews are used on finished gelato, as a crunchy ripple or as a base and layer in gelato cakes; they make the tray crunchier and more tempting.

Ideal for: decorating sundaes, trays, cakes and single portions.

Recommended pairings: salted caramel, honey and almond gelato.

Features: crunchy, gluten-free.

Directions: as desired on finished gelato, as a gelato variegate or in desserts.

Dosage: to taste.