Step 1

Preheat oven to 325 °F (160°C) and line a baking sheet with parchment paper.

Step 2

Make the syrup. I found the best way to coat the cashews with salt and sugar evenly was first to dilute them in water. To do so, add the water, coconut sugar, and salt to a saucepan. Heat over medium heat for about 2 minutes or until the sugar is fully dissolved. Remove from heat.

Step 3

Toss the cashews. Add the raw cashews to a mixing bowl. Pour in the syrup and oil and stir to combine. Add the spices and toss to coat.

Step 4

Spread on a baking sheet. Spread the cashews on a baking sheet lined with a sheet of parchment paper. Ensure you spread the cashews in a single layer.

Step 5

Roast. Roast the cashews for 12-13 minutes, stirring once halfway through baking. You don’t want to roast the cashews too long. Otherwise, the nuttiness will overpower the spices. I found 12 minutes at 325°F to be the perfect spot, yielding crunchy cashews without burning the spices.

Step 6

Let cool. Remove the cashews from the oven and let them cool completely. You can store these curried cashews in an airtight container at room temperature for up to 2 weeks.