Gingerbread-spiced nuts
Makes: Makes 6 small jars (about 175ml capacity) or packs.
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Gingerbread-spiced nuts
Recipe by Anna Glover
These moreish nuts can be made in 20 minutes – ideal if you need an emergency present. They look lovely in a pretty paper or clear bag, tied with ribbon
Makes: Makes 6 small jars (about 175ml capacity) or packs.
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
400Kcal
Fat
25gr
Saturates
4gr
Carbs
31gr
Sugars
28gr
Fibre
0gr
Protein
14gr
Salt
0.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 150g golden caster sugar
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp mixed spice
- 1 tsp sea salt flakes
- 1 x 300g bag mixed nuts
Step by step
Get ahead
They keep for up to 4 weeks in sealed containers.
-
Tip the sugar into a heavy-based pan with 2 tbsp water. Stir over a low heat to dissolve the sugar and then cook over a medium heat for 5-8 minutes until it forms a light golden syrup.
-
Add the ginger, cinnamon and mixed spice. Mix in briefly then quickly add the sea salt flakes and nuts. Stir with a wooden spoon to coat the nuts, then tip onto a baking tray lined with baking paper.
-
Separate out using a knife if they stick together while warm, but don’t touch them. Leave to cool completely before packaging up.
