Indian-Spiced Cashews

By Bostoncook

Ingredients

• 3 cups cashews, unsalted
• 3 tbsp packed brown sugar
• 2 tsp coarse salt, or pickling salt
• 2 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 cup water
• 1 tbsp butter, melted

Details

Servings 3

Preparation

Step 1

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

2. Meanwhile, in large bowl, combine 2 tbsp 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; toast until coating is dry and slightly golden, about 10 minutes. Let cool on pan rack.

Notes: Make-ahead: Store in airtight container at room temperature for up to a week.

Yum. Made these as a hostess gift for a holiday open house. Easy and terrific.