Put the spices into a bowl along with the salt and mix. Remove 1 teaspoon (level) of the mixed spice and set aside for the decorating stage
Make the Candied Nuts
Preheat the oven to 180C/ 350F/ GM4 and line a baking sheet with baking parchment
Put the nuts into a small bowl with the sugar and the remaining spice blend. Toss together
Whisk the egg white and the vanilla extract together in another bowl until very frothy but not stiff
Scrape the frothy egg white onto the nuts and stir to cover well
Spread the nuts out onto the baking sheet
Bake for 30-40 minutes, stirring every 10 minutes. It will look a little un-appetising in the beginning. Don't worry, this is normal. When the mix is no longer wet, the nuts are baked
Take out of the oven and let cool completely
Covering the Nuts
Chop the chocolate finely and mix together, divide between 2 heatproof bowls and set 1 bowl over a bain marie to melt (see notes)
Pick the nuts off the baking sheet, leaving behind any crumbs. Put ⅓ of the candied nuts into a bowl and set aside
Prepare a large baking sheet with baking parchment
When the chocolate has melted tip in the remaining nuts. Toss until all of the nuts are coated and then transfer to the baking parchment. Working quickly, use a couple of forks to separate the nuts, transfer to the fridge to set (approx 10 minutes)
Meanwhile grind the sea salt in a pestle and mortar until fine.
Take approximately ¼ of this salt and add to the icing sugar along with the remaining 1 teaspoon spice - sieve into a shallow bowl
Add the remaining salt to the cocoa powder and sieve into another shallow bowl
Prepare a fresh sheet of baking parchment
When the first layer of chocolate has set, melt the remaining chocolate. Meanwhile loosen the chocolate covered nuts from the baking parchment. Tip the nuts into the chocolate and stir thoroughly, then transfer to the fresh parchment, separate and allow to set briefly but not completely (just a moment or two).
Take half of the nuts and toss in the icing sugar
Take the remaining nuts and toss in the cocoa powder
Leave to set
Store in airtight containers for up to 1 month
Notes
To melt chocolate using a Bain Marie: Set a heatproof bowl over a saucepan filled with a small amount of water - ensure the water is not touching the bottom of the bowl. Heat the water to almost boiling. Put your chocolate into the heatproof bowl and let the heat from the water melt the chocolate. The chocolate must not come into contact with the water