Place the almonds in a large bowl and cover with the boiled, cooled water.

Cover the bowl and leave it to sit over night.

The next morning, pre-heat the oven to 150C fan-forced and line a baking tray with paper.

Drain the almonds and transfer to a large, dry bowl.

Stir through the chia seeds.

In a small bowl, whisk together the cinnamon, honey and egg white until the mixture starts to froth.

Use a spatula to fold it through the almonds until all the nuts are coated.

Spread the nuts out on the baking tray.

Bake for 1 hour then take the tray out of the oven and use a fork to separate any clumps and turn the nuts then good for another 1-2 hours or until the colour of the almonds deepens.

Take the tray out of the oven and leave the nuts to cool completely.

Transfer to an airtight container and store in the fridge.