1/3 cup white sugar
1 tablespoon Chinese five-spice powder
1/2 teaspoon cayenne pepper (add more if you want the cashews spicier)
1 large egg white
3 cups (approximately 1 pound) roasted, salted cashews
Pre-heat oven to 300 degrees. Line a baking sheet with nonstick foil or use regular aluminum foil and spray with non-stick cooking spray.
In a small bowl combine sugar, five-spice powder and cayenne until well blended.
Whisk the egg white in a medium bowl until very soft peaks start to form. Add cashews and toss with a rubber spatula until evenly moistened. Sprinkle sugar mixture over cashews and toss again until coated.
Spread the cashews across the prepared sheet. Bake 40 minutes, stirring once. Remove from oven and loosen the nuts with a spatula. Let the nuts cool completely.
Store in an airtight container at room temperature for up to 1 week.