Coconut Curry Cashews

"Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice." Taken from Martha Stewart Living, June 2011 and posted for ZWT.

• Ready In: 35 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2  tablespoons unsalted butter
• 1  tablespoon curry powder
• 3⁄4 cup sugar
• 1  tablespoon water
• 1  tablespoon honey
•  coarse salt
• 2  cups  unsalted roasted cashews (9 ounces)
• 1⁄2 cup  large unsweetened flaked coconut

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute.
3. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.)
4. Add cashews, and toss to coat using a heat-proof rubber spatula.
5. Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula.
6. Bake for 15 minutes.
7. Remove from oven, stir, and sprinkle with coconut.
8. Bake until cashews and coconut are golden, 6 to 7 minutes more.
9. Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.