Ingredients
2 cups salted cashews1 tablespoon olive oil2 teaspoons curry powder1 garlic clove, minced1 teaspoon Worcestershire sauce3/4 teaspoon ground cumin1/4 teaspoon cayenne pepper1/2 cup dried cranberries
Preparation
In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container.
