Preheat the oven to 180C/fan oven 160C/Gas 4.
Line a large baking tray with baking parchment.
Using a large metal whisk, beat the sunflower oil and lime juice with the caster sugar in a medium bowl until pale and slightly thickened.
Whisk in the garam masala, chilli, salt and lots of freshly ground black pepper.
Drop the nuts into the spiced mixture, stir in the honey and toss everything together until the nuts are evenly covered.
Scatter them over the baking tray in an even layer.
Roast for 5 minutes then remove the baking tray and turn the nuts over.
Put them back in the oven for a further 5-6 minutes or until the nuts have a shiny, golden coating and are no longer sticky.
Watch the nuts carefully as they can burn at the last minute.
Cool for a few minutes on the tray to allow the coating to crisp a little then transfer to a bowl and leave to cool completely.
Store in a jar or tin for up to 1 week.
This recipe was donated by the Hairy Bikers, and featured on their 2019 World Tour.
Prep time: 20 mins
Cook time: 15 mins
2tsp sunflower oil
1tbsp freshly squeezed lime juice
½tsp caster sugar
2tsp garam masala
1tsp hot chilli powder
½tsp dried flaked chilli
pinch of flaked sea salt
200g mixed nuts, including Brazil nuts, cashew nuts
1tbsp runny honey
freshly ground black pepper