On Kiln Roasting Nuts (and Why We’re So Very Fond of It)

If you’ve ever crunched your way through a bowl of our nuts, you’ll know they’re not just any old nuts. They’ve been given a little extra attention, a bit of coaxing, and—dare we say it—a touch of love. The secret? Kiln roasting.

It’s a process we developed over 20 years ago, and we’ve stuck with it ever since because, quite frankly, nothing else comes close.  We roast in small 60kg batches, always by hand, and here’s the kicker—we do it with Extra Virgin Olive Oil. Not sunflower oil. Not rapeseed. Only the good stuff. Because if we wouldn’t cook with it at home, why on earth would we roast our nuts with it?

So why kiln roasting? Well, frying drowns them, baking can make them a bit dusty, but kiln roasting is different. It’s slow and steady, bringing out the natural character of every almond, cashew, and peanut. The result is a golden crunch with depth of flavour you just can’t fake. The olive oil adds a silky richness too, letting the seasoning cling beautifully so every bite tastes exactly as it should: bold, clean, and moreish.

And the flavours—oh, the flavours. From the sweet aroma of Malabar Cinnamon & Vanilla Nuts, to the buttery richness of Marcona Almonds, right through to the addictive sweet-heat of our Hot Honey Mixed Nuts—they all owe their character to the kiln. Slow, careful roasting, a little splash of Extra Virgin Olive Oil, and a lot of know-how.

The result? Not just a snack, but a proper little flavour journey. One that’s taken us two decades to perfect, and one we’re still just as excited about today as we were with the very first batch.

So the next time you crunch into a handful, you’ll know why it tastes so very different from the rest. It’s all in the kiln.

find the range here.