Indian-Spiced Cashews

• 3 cups unsalted cashews (about 1 lb)
• 3 tablespoons packed brown sugar
• 2 teaspoons sea salt or 2 teaspoons pickling salt
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/4 cup water
• 1 tablespoon butter, melted

1. On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350u0b0F (180u0b0C) oven until fragrant and golden, about 10 minutes.
2. Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
3. In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
4. Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).

unsalted cashews, brown sugar, salt, curry powder, ground cumin, water, butter

Taken from www.food.com/recipe/indian-spiced-cashews-196794 (may not work)