Spiced caramelised nuts

Preheat the oven to 160ºC, gas mark 3. Line a large baking tray with baking parchment. Mix together both sugars, the salt and spices in a small bowl, ensuring there are no lumps.

Whisk the egg white in a large bowl until frothy but not stiff. Add the nuts, then stir until evenly coated.

Sprinkle over the sugar mixture and toss again so the nuts are fully coated. Spread out in a single layer on the prepared baking tray.

Bake for 15 minutes, then remove from the oven, use a spatula to toss well and turn them over. Nestle the rosemary sprigs into the tray and bake for 15 minutes more.

Remove from the oven and use a fork or spatula to separate the nuts as they cool. Once completely cool, break up any that stick together, discard the rosemary, then store in an airtight container for 1-2 weeks.