Curry Cashews

These nuts are best served with Indian foods. I made them to eat as an appetizer for one of the holidays and the flavor didn't fit with the other appetizers.

3 cups whole unsalted cashews (about 1 pound)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground tumeric
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper (cut this in half if you prefer less heat)
2 tablespoons unsalted butter

Position rack in the center of oven and heat oven to 350º degrees.

Combine the cumin, coriander, tumeric, salt and cayenne pepper 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. After 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 pan to spread out nuts, return pan to oven and bake until nuts are toasted and fragrant, about 12 minutes, stirring once or twice during cooking.

Let cool and serve at room temperature.