Chilli-coated nuts

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. For the chilli-coated nuts, whisk the egg white in a bowl with 1 tbsp water until foamy. Add the nuts, then stir until coated. Tip into a sieve and drain well.
2. In another bowl, mix the cornflour with the chilli powder and salt. Add the nuts, then toss until well coated.
3. Put the nuts in a single layer on a baking sheet lined with baking paper, then cook for 20 minutes, tossing halfway through, until toasted. Set aside to cool.
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4. For the sweet ‘n’ sticky nuts, heat a non-stick frying pan over a medium-high heat. Tip in the nuts and toast for 3 minutes, then stir through the butter, sugar, spices and honey, tossing to coat.
5. Stirring occasionally, let the sugar melt and start to caramelise for 2 minutes, then remove from the heat. Put the nuts on a sheet of baking paper and leave to cool slightly. Sprinkle with Maldon sea salt.
6. Toss the nuts together or serve separately in bowls, warm or cold.