Pre-heat the oven to 160C (320F) fan-forced and line a baking tray with baking paper so it extends over the edges a little bit.

Use a large bowl and whisk the egg whites until they start to froth (hint: make sure the bowl is big enough for all the nuts and room to stir!).

Add the spices and whisk them through the egg white.

Pour in the nuts and stir them around until they are all coated in spices. It doesn't seem like there's enough to coat them but keep stirring and they'll get there.

Tip the nuts out onto the baking tray and spread them into a single layer.

Bake the nuts for 15 minutes then take the tray out of the oven and turn the nuts, un-stick them from the paper and break up any clumps. I used two forks and that seemed to work well.

Put them back in the oven for another 5-7 minutes or until they are nice and golden.

Leave the nuts to cool on the tray. They might seem a little soft while they're still warm but when they cool down they will firm up. Celia suggests adding a bit of salt at this stage too.

Stored in an air-tight container spiced nuts will keep for up to 3 weeks.