Roughly chop your nuts into bite-sized pieces. Heat a dry pan over low heat and add the chopped nuts. Toast them for a few minutes, stirring occasionally, until they're lightly golden and fragrant. Keep the heat low to prevent the nuts from burning. Once toasted, transfer them to a bowl and set aside.

In the same pan, combine the honey, ginger syrup, water, cooking oil, and salt.

Heat over medium-low heat, stirring until everything is combined. Let the mixture simmer gently until it thickens into a sticky syrup.

To check whether your syrup has thickened enough, carefully drop a small amount into a bowl of cold water. If the syrup holds together instead of immediately dissolving, it's ready.

Reduce the heat to its lowest setting.

Add the cereal and toasted nuts to the syrup, then quickly toss everything together until evenly coated.

Work quickly during this step, as the syrup will begin to firm up as it cools. Once everything is coated, turn off the heat.

Line a small pan or baking dish with parchment paper.

Transfer the mixture into the pan and spread it out evenly. Cover with another piece of parchment paper, then firmly press everything together using a spatula or rolling pin. Aim for a thickness of around 1 to 1.5cm (½ inch).

Place the pan in the refrigerator for about 15 to 20 minutes, or until the mixture has set enough to cut. Remove it from the pan and cut into small bite-sized pieces using a sharp knife.

Try not to refrigerate it for too long, as the syrup can become very hard and difficult to cut.