Indian-Spiced Cashews

• unsalted cashews↗3 cups
• packed brown sugar3 tablespoons
• sea salt↗2 teaspoons

  or 2 teaspoons pickling salt

• curry powder↗2 teaspoons
• ground cumin↗1⁄2 teaspoon
• water↗1⁄4 cup
• butter↗1 tablespoon

  melted

Step-by-step instructions

1. 1

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

2. 2

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

3. 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. 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.).