At some point I learned that buying raw nuts and seeds and roasting them at home was easy and cheap. I don’t claim that these curried cashews are the best by any means, you have to play with how much salt, curry, tumeric and paprika you want to use. The method is what is consistent regardless of whether you are roasting nuts or seeds and adding seasoning or not.
Heat oven to 250º.
On a jelly roll pan spread cashews so they are not overlapping. Put into oven for 8 minutes. Take out of oven. Sprinkle a little olive oil, I mean just a little over nuts and then with a spatula, gently stir them around and around. Sprinkle your seasonings, in this case curry, tumeric, finely ground sea salt, pepper, paprika and then stir the nuts around, and around and around. I mean it, keep on stirring for about a full minute.
Put them back in the over and roast for another 10 minutes* or until they are a light brown. Remove and let cool.
*You have to keep an eye on the nuts and monitor them, they can cook at different rates and they tend to burn fairly quickly.