Preheat your oven to 150C (300F). Line two baking trays with baking paper and spread the raw almonds in a single layer across the sheets.

Place the baking trays in the oven for about 10 minutes, tossing once in the middle.

Meanwhile, in a large microwave safe bowl, combine the honey, molasses and gingerbread spice mix. Heat the mixture for about 10 seconds in the microwave to make it really runny.

Once your almonds are ready, add them to the bowl and toss to coat evenly. Spread the coated almonds back on the baking trays. There may be excess liquid which you can pour evenly over each tray.

Return to the oven for another 5-10 minutes. Meanwhile, combine the sugar and salt in another large bowl and set aside.

Once the almonds are cooked, remove from the oven. The mixture might have bubbled up a bit, don’t worry too much as it will settle out of the oven.

Let the roasted almonds cool for 5 minutes, and then toss in the sugar and salt mixture to coat evenly. Allow to cool for a few more minutes, and then transfer to either an air tight container, or your gift bags.