- 3 C unsalted cashews
- 3 T coconut sugar
- 2 t course sea salt
- 2 t curry powder
- ½ t ground cumin
- ¼ C water
- 1 T melted coconut oil
- On parchment paper on a baking sheet toast cashews in 350 F oven until fragrant and golden brown ~ 10 mins.
- In large bowl combine 2 T sugar, salt curry powder and cumin, set aside.
- Bring water, remaining sugar and coconut oil to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains ~3 mins. Add to spice mixture; toss to coat well.
- Spread nuts on same baking sheet, roast until coasting is dry and slightly golden ~ 10 mins. Let cool on pan on rack.