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  • 1 egg white
  • 1/4 cup brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon five spice powder
  • 1 teaspoon salt
  • 1 cup blanched and slivered almonds
  • 1 cup raw pecan halves
  • 1 cup raw black walnuts (regular walnuts also work)


Serves: 3 cups


Preheat the oven to 250°F.

In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, five spice and salt, and stir to combine. Add the almonds, pecans and walnuts, and stir to coat with the egg white mixture.

Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25-30 minutes, stirring halfway.

Cool and store in an airtight container for up to two weeks.