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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.
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