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Gingerbread-spiced nuts
Makes Makes 6 small jars (about 175ml capacity) or packs. | prep 20 mins | total time
Gingerbread-spiced nuts
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Makes Makes 6 small jars (about 175ml capacity) or packs. | prep 20 mins | total time
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
Rate
Nutritional information (per serving)
Calories
400Kcal
Fat
25gr
Saturates
4gr
Carbs
31gr
Sugars
28gr
Fibre
0gr
Protein
14gr
Salt
0.8gr
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.