1/2 cup of almonds with skin

1/2 cup of walnuts

1/2 cup of coconut sugar

Salt flower at taste

Heat the coconut sugar in a non-stick pan.

As soon as it reaches the boiling point, let it cook for 30 seconds and then remove from the heat.

Add the dried fruit immediately and mix.

Cover the pan with baking paper and pour the dried fruit with the caramel, then add salt at will.

Let it cool for about 15 minutes and serve.