First let me say I forgot to take final pics of them in the bowl! I was so keen to get them out on the table haha. But the shots below show the final nut and bacon products separately. This was my first attempt and I think the cooking time for the nuts could be extended slightly. Just keep an eye on them and not that larger nuts eg cashews do take slightly longer to toast through. Makes 2 cups, active time 15 minutes, total time 30 minutes 2 cups mixed raw nuts 1 large egg white, lightly beaten 2 tablespoons firmly-packed dark brown sugar 1 tablespoon sea salt 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper, or to taste 1/4 teaspoon ground ginger 4 slices bacon 1 tablespoon maple syrup Preheat the oven to 175°C. Put the nuts in a bowl and add the egg white. Toss to coat the nuts evenly. In another bowl, stir together the brown sugar, salt, cumin, cinnamon, cayenne, and ginger. Add the spice mixture to the nuts and toss again to coat evenly. Line a rimmed baking sheet with parchment paper. Scrape the nuts onto the prepared pan and spread in a single layer. Bake, stirring often to break up any clumps, until the nuts are lightly toasted, 20–30 minutes. Using a spatula, transfer the nuts to a plate and spread them in a single layer to cool. Leave the oven on and reserve the parchment-lined baking sheet. Brush the bacon slices with the maple syrup and arrange in a single layer on the reserved baking sheet. Bake, turning once, until crisp on both sides, about 30 minutes total. Transfer the bacon to paper towels to drain. Let cool, then break into small pieces. In a serving bowl, toss together the bacon and the toasted nuts, then serve.