Deeply Spiced Lacquered Nut Mix

Some gifts don’t need wrapping. A jar of something homemade—deeply flavourful, made with care—can say thank you, thinking of you, or simply spread a little joy. Whether you’re rounding out a care package or adding a special bowlful to the table for guests, a small-batch recipe like this one quickly earns its place in your repertoire.

This deeply spiced lacquered nut mix is a simple, high-reward recipe. It comes together quickly, stores well, and is endlessly versatile. The nut glaze contains Tate & Lyle’s Golden Syrup, a traditional British pantry staple made from cane sugar. Unlike corn syrup, golden syrup has real character—rich and buttery with subtle toffee notes. Because it’s an inverted sugar, it also helps prevent crystallization, making it an ideal choice for candy-making, nut brittles, caramels, and anywhere you’d normally reach for corn syrup—but want something better.

The spices do the rest of the work. A fragrant mix of Burlap & Barrel's Royal Cinnamon, Épices de Cru cumin and ginger, La Chinata hot smoked paprika, and freshly ground Tellicherry or Kampot pepper brings warmth, brightness, and just the right amount of heat. Each is carefully sourced, deeply aromatic, and far more potent than the average grocery store jar. Once you’ve used spices of this calibre, it’s hard to go back. Royal Cinnamon, in particular, has become so habit-forming that some customers regularly buy it six bottles at a time—which might explain why it occasionally sells out.

The final touch is Maldon sea salt. Its clean flavour and delicate, pyramid-shaped flakes add contrast and crunch, making it the ideal finishing salt for both sweet and savoury dishes. For moments that call for extra depth, Maldon’s smoked version brings a gentle fire-kissed note without overwhelming.

This is a recipe that delivers on all fronts: flavour, ease, and a little generosity. Whether jarred up for gifting or set out with drinks at your next gathering, it’s the kind of thing people reach for instinctively—then reach for again. More than one tester called it “dangerously snackable.”

Deeply Spiced Lacquered Nut Mix
Makes about 3½ cups

Ingredients:
1/4 cup dark brown sugar, packed
1 tsp Diamond Kosher Crystal salt
1 tsp Épices de Cru cumin, ground
1/2 tsp Burlap & Barrel's Royal Cinnamon
1/4 tsp La Chinata hot smoked paprika
3/4 tsp Épices de Cru ground ginger
1/4 tsp ground black pepper (ideally Tellicherry or Kampot)
2 tbsp water
1 tbsp Tate & Lyle’s Golden Syrup 
3½ cups roasted, unsalted nuts (such as cashews and pecans)
Maldon salt, for finishing

Method:

1. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, combine brown sugar, salt, and spices. Stir in water and golden syrup, then add nuts and toss until evenly coated.

3. Spread mixture onto the prepared baking sheet in a single layer. Bake for 22-25 minutes, stirring halfway through, until nuts are deeply golden and glossy. Watch carefully towards the end - you want to bake these as long as you can so the sugar shell won't be tacky when dry.

4. Remove from oven and immediately sprinkle with a few generous pinches of Maldon salt. Stir occasionally as they cool to prevent clumping.

5. Once slightly cooled, break apart any remaining clusters. Store fully cooled nut mix in an airtight container in a cool, dry place for up to two weeks.

Pro Tip: Make sure you start with roasted nuts for the best flavour, and don’t skip the halfway stir—it ensures even caramelization and prevents burning.

Shop the Ingredients:
All the specialty ingredients are available in our shop —from small-batch spices to golden syrup and finishing salt.