Gingerbread nuts

Transform a boring pack of nuts into something special (and incredibly moreish) with my quick and easy gingerbread marinade.

There’s a reason this is my most requested recipe among friends and family. The spiced gingerbread glaze is an absolute game-changer and turns a boring pack of nuts into something incredibly addictive.

All the ingredients are tossed together in a bowl and then chucked onto a baking tray. It really is that simple. From start to finish, it takes 25 minutes to prep and cook. And I promise the flavour is better than any shop-bought versions.

Last Christmas one of my friends devoured a whole 250g bowl in one sitting, which tells you everything you need to know about how good these nuts are.

Try making a big batch and portioning them out into bags to gift at Christmas. You’ll be everyone’s favourite person if you do.

How To Make Gingerbread Nuts

• Chef Catling’s recipe notes
• Recipe: Gingerbread nuts
• Frequently asked questions

Tips & Notes To Know

• Don’t overcrowd the tray: Always spread the nuts out in a single, even layer on a baking tray. This ensures they roast evenly and don’t steam.
• Season liberally: A generous sprinkling of sea salt at the end adds little pops of savoury crunch and elevates the sweetness of the marinade. Fine sea salt also clings better to oven-roasted nuts than standard table salt.
• Cooling is critical: Nuts continue to cook after coming out of the oven and harden up as they cool. Don’t panic if they seem soft straight out of the oven.
• Store in an airtight container: Avoid the fridge as the moisture can cause the nuts to lose their crunch. Place the container in a cool, dark place and they’ll typically last for about 2 weeks (though they often get eaten much sooner!).

Gingerbread nuts

Serves: 10 Prep time: 5 mins Cook time: 20 mins 20 mins

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Ingredients

250g unsalted mixed nuts (almonds, cashews, pecans, walnuts and hazelnuts)
75ml maple syrup
1 tsp olive oil
1 tsp ground ginger
1/2 tsp ground sweet cinnamon
1/4 tsp ground mixed spice

Instructions

Step 1
Preheat the oven to 180C.

Step 2
In a bowl, whisk the maple syrup, olive oil, ginger, cinnamon and mixed spice together to combine. Add the mixed nuts and stir well to coat.

Step 3
Tip the nuts onto a baking tray lined with parchment and spread out evenly.

Step 4
Roast in the oven for 20 minutes, turning once, until golden, sticky and bubbling.

Step 5
Sprinkle generously with sea salt and set aside for at least 5 minutes to cool and harden up before serving.

Frequently Asked Questions

Can I Use Honey In Place Of Maple Syrup?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.