Pre-heat the oven to 160C fan
Place the nuts on a baking tray and roast them until they begin to colour (about 7 minutes)
Remove them from the oven and allow to cool
Once cool, place them in a bowl with the egg white and spice mix and combine well
Return the mixture to the oven for 5 minutes, serve once cool
These last for about 2 weeks in an air-tight container.
For the recipe you can use any combination of nuts (I often use walnuts and almonds) and any spice mix - I make my own five spice mix (star anise, cloves, fennel seeds, Szechuan peppercorns and cinnamon) but you could use ras-el-hamout, chilli flakes and corriander, barbecue etc.