Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Tip all the nuts and seeds into a large bowl and drizzle over the olive oil and honey. Add the salt and spices and a generous grinding of black pepper. Mix well to evenly coat the nuts in the spices. Tip the mixture out on to a large baking tray and spread level.
Roast on the middle shelf of the preheated oven for about 10 minutes, stirring the mixture regularly so that it browns evenly. When the nuts are golden, remove from the oven and allow to cool before packaging into paper cones to serve.
These nuts will keep for 3 days in an airtight box.
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Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg, published by Kyle Cathie. Recipes and ideas for every season and occasion - from candied almonds and Chinese fortune cookies to slow-roasted tomatoes and macaroons.