1 tsp eachcumin seeds, coriander seeds and fennel seeds1eggwhite15 gmcaster sugar450 gmmixed nuts, such as raw cashews, natural almonds and unsalted peanuts50 gmpumpkin seeds2 tsppaprika1 tspdried chilli flakesFinelygrated rind of 1 lemon
Preheat oven to 150C. Pound whole spices in a mortar and pestle until coarsely ground, then set aside.
Whisk eggwhite in a large bowl until firm peaks form (1-2 minutes), gradually add sugar and whisk to combine. Stir in remaining ingredients and 3 tsp sea salt, spread on an oven tray and roast, stirring occasionally, until golden (15-20 minutes). Set aside to cool then break into pieces and serve. Spiced nuts will keep in an airtight container for a week.