Cumin-Roasted Cashews

Ingredients

• Salt
• Butter
• Sugar
• Brown sugar
• Cumin
• Cayenne
• Cumin seeds

Directions

1. Heat the oven to 375 degrees F. Arrange the cashews across a large baking sheet in an even single layer. Bake them for about 10 minutes, just until they are heated through, giving the pan a shake once or twice along the way.
2. Set a small skillet over medium-high heat. Once the pan is hot, add the cumin seeds and toast them for about 1 minute, moving the pan the whole time, until they smell fragrant and look a touch deeper in color. Pour them into a bowl and let them cool fully. Scatter them onto a cutting board, then chop them finely.
3. In a large bowl, mix the chopped cumin seeds with the cayenne, brown sugar, salt and butter. Add the warm cashews and stir with some energy, crushing any little pockets of spice mixture as you go. Let the nuts cool, then serve. These can be prepared up to 3 days ahead; store them tightly covered in a cool, dry place, and stir well before serving.