A delightful snack of cashews coated in a sweet and spicy glaze, perfect for any occasion.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
Spread the cashews evenly on the prepared baking sheet and roast them in the oven for about 10 minutes until they are fragrant and lightly golden.
Stir the cashews halfway through roasting for even color.
In a mixing bowl, combine the curry powder, ground cumin, sea salt, and black pepper. Set aside.
Adjust the spice blend to your taste preferences.
In a saucepan, melt the butter over medium heat, then stir in the honey until well combined.
Keep stirring to prevent the honey from burning.
Add the roasted cashews to the saucepan and toss them in the honey mixture until evenly coated.
Work quickly to ensure all cashews are coated before the glaze thickens.
Transfer the coated cashews back onto the baking sheet and spread them out evenly. Roast them in the oven for another 5 minutes.
Watch closely to avoid over-roasting.
Let the cashews cool completely on the baking sheet before serving or storing.
Cooling allows the glaze to set, giving the cashews a perfect crunch.
