📋 Instructions

1. 1Heat the oven — Heat the oven to 150°C (300°F) and line a rimmed sheet pan with parchment. A rimmed pan stops nuts from sliding off when you stir. The oven is ready when the element cycles off.
2. 2Whisk the egg white — Whisk 1 egg white in a large bowl until foamy, about 30 seconds. Foam creates air bubbles that help the sugar and spices adhere evenly.
3. 3Add the nuts — Add 300 g pecans, 200 g almonds, and 150 g cashews to the bowl. Fold with a spatula until every nut is coated; the nuts should look glossy, not wet.
4. 4Mix the spice blend — In a small bowl, combine 50 g sugar, 6 g cinnamon, 2 g nutmeg, 1 g cloves, 1 g salt, and 0.5 g cayenne. Mix well so the cayenne does not clump.
5. 5Coat the nuts — Sprinkle the spice blend over the nuts and fold until no dry patches remain. Add 15 g melted butter and fold once more; the coating should look like a thin paste.
6. 6Spread on the pan — Spread the nuts in a single layer on the prepared pan. A single layer allows steam to escape, so the coating dries instead of steaming.
7. 7Bake and stir — Bake for 20 minutes, then stir gently with a spatula. Bake another 15 minutes, until the coating is dry and the nuts smell toasted. They are done when a pecan half snaps cleanly when broken.
8. 8Cool completely — Slide the parchment onto a wire rack and cool for 30 minutes. The nuts crisp as they cool; do not taste while hot, as they will seem soft.