Preheat the oven to 160°C (conventional). Line a baking tray with a silicon mat.
In a large bowl, whisk the egg white until thick and foamy. Add in the sugar or honey and spice and combine well. Then, fold in the nuts and stir to coat.
Spread the mix over the baking silicon mat and place into pre-heated oven. Bake for 15 minutes, then take the baking tray out of the oven and give everything a good stir with a wooden spoon (they’re quite sticky at this stage). Return to the oven and continue baking until they are dried out, golden brown and candied. This will take up to 1 hour, depending on how large your tray is.
Remove the nuts from the oven and let them cool, they’ll crisp up as they do so. Store them in an airtight container for up to 2 weeks.
Recipe Note
Variation
To make low FODMAP, opt for brown sugar and use nuts such as walnuts, macadamias and hazelnuts.
