1 egg white (size 7)
1 tablespoon water
2½ cups almonds, roughly crushed
½ cup raw caster sugar
¼ cup brown sugar, packed
2 teaspoons freshly ground toasted cinnamon
¼ teaspoon ground allspice
½ teaspoon salt


1.Preheat oven to 160℃. Line a baking tray with baking paper.
2.In a large bowl whisk the egg white and water vigorously until very foamy, about 2 minutes.
3.Add the nuts and stir to coat well. Sprinkle over the sugars, cinnamon, allspice and salt and mix (I use my hands) to ensure the nuts are evenly coated.
4.Pour the nuts onto the prepared baking sheet, spreading them in an even flat layer.
5.Bake for 25-30 minutes, watching carefully so they don’t burn. The coating may appear wet in some areas even when nuts are ready to be pulled from oven, but this will firm up as the nuts cool.
6.Allow the nuts to cool on the baking tray for at least 30 minutes.
7.When nuts are cool enough to handle, break up the clusters. Ideally, leave nuts on the baking tray in a warm dry place to air dry overnight; this ensures their crunch.
8.Transfer the nuts to an airtight container and store for up to one month – they make a great breakfast topping for porridge or chia puddings.

Recipes, food styling & photography Fiona Hugues

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