Gingerbread-spiced nutsSubscribe to Sainsbury's magazine
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
- 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
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.