4 cups Cashews, whole
3 Tablespoons Butter
1/2 teaspoon Cayenne pepper
2 teaspoons kosher salt
1 teaspoon Cumin
1 teaspoon Coriander

Melt the butter in a heavy skillet.
Add the nuts and cook, stirring frequently, until lightly browned. Drain.

Toss with the spices.
Allow to cool before serving.

YIELD: Makes 4 cups