• 1 egg white
• 2 tbsp caster sugar
• 2 tsp ground cumin
• 1 ½ tsp flaky sea salt
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• 3 c natural almonds
• 1 ½ cups raw cashews
• 200 g pretzels

Preheat the oven to 180C. Line a large tin or meat dish with baking paper. Beat the egg white, sugar and spices until soft pea. Add the nuts and coat well before turning them out into the tin and spreading them in a single layer. Bake for about 30 minutes, checking and turning them regularly. Cool. Add the pretzels and an extra sprinkling of salt if desired. Store in an airtight container.