Indian-Spiced Cashews

• servings: 3 items
• total time: 20 minutes

Ingredients

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

Directions

On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.

Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.

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.

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.).