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Caramelised spiced nuts

I like to make a big jar of these spiced nuts and pop them on the shelf to grab on the go when I fancy a naughty tasty snack.

Makes about 600g

300g granulated sugar

450g mixed nuts, like cashews, pecans, hazelnuts, almonds, walnuts

1 tbsp sea salt

1 tsp paprika, plus extra to taste if necessary

1 tsp ground cinnamon, plus extra to taste if necessary

1 tsp ground cumin, plus extra to taste if necessary

300ml water

Preheat the oven to 180°C (350°F), Gas Mark 4 and line a large baking tray with parchment paper or use a non-stick baking sheet.

Put the sugar, nuts, salt and spices in a medium pan with the water and bring slowly to the boil, stirring until the sugar dissolves. Reduce the heat a little and simmer the mixture rapidly for about 15–20 minutes until the bubbles become thick and syrupy.

Strain the mixture through a colander set over a bowl (use oven gloves when handling the pan, as hot sugar can spit and splutter and burn you), then tip the nuts onto the prepared baking tray and spread them out in a single layer. Bake the nuts in the oven for 20 minutes, or until toasted.

Remove from the oven, leave to cool and harden before breaking the nuts into small pieces. Sprinkle with more spices if required. Store in an airtight container for a few days if not eaten straightaway.

Any leftover syrup is delicious drizzled over ice cream or on a poached pear.