Recipe: Curry Cashews

Curry Cashews
Source: Party Appetizers: Small Bites, Big Flavors by Tori Ritchie

Watch out, these ore habit-forming And great looking, in a Technicolor sort of way.

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 1/2 cups (6 ounces) whole unsalted cashews

Preheat the oven to 350 degrees F.

Combine the cumin, coriander, turmeric, salt, and cayenne in a small bowl or ramekin.

Place the butter in an 8- or 9-inch pie plate or cake pan and put in the oven. After a few minutes, check to see if the butter has melted.

When the butter has melted, remove the pan and add the cashews and spice mix, Toss until the nuts are completely coated with butter and spices. Shake the pan to spread out the nuts, then bake until the nuts are toasted and fragrant, about 12 minutes, shaking the pan once or twice so the nuts cook evenly.

Transfer the nuts to a plate and let them cool before serving. (Nuts can be made ahead, cooled, and stored in an airtight container for up to l day.)