Jenna made these over Memorial Day weekend while she was home. We actually liked them better the 2nd day.
2 cups roasted, salted cashews
3 TB salted butter
5 tsp mild yellow curry powder
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
⅛ tsp cayenne powder
Heat oven to 350F with rack on middle position.
In a skillet, melt butter on medium heat. Add all remaining ingredients (except cashews) and stir to combine well, 20 seconds.
Place cashews on large baking sheet and evenly toss them with the curry mixture until thoroughly coated. Spread cashews into a single layer. Bake 7-10 minutes or just until nuts are golden brown; take care not to let them over-bake or they'll burn.
Let nuts cool fully. They keep well in an airtight container for up to a week.