1 egg white
2 tbsp maple syrup
2 tbsp Szechuan pepper - roughly ground with pestle and mortar
1 tsp chilli flakes
1-2 tsp salt (depending on your preference)
150g / 5.3oz almonds
150g / 5.3oz cashew nuts
150g / 5.3oz macadamia nuts
Line a baking tray with greaseproof paper.
Beat the egg white and the maple syrup in a bowl until soft - 15 sec.
Add all the remaining ingredients to the bowl and toss until evenly coated.
Spread the nuts out on the baking tray. Toast in the oven for 20 min, turning twice.
Leave to cool - the nuts will now become crunchy.
Store in an airtight container to keep them crunchy. They will keep easily for 3 weeks.