Cashews with Indian Spices

• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ pound

Heat the oven to 400°F. Toast the coriander and cumin seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or with a mortar and pestle.

Spread the cashews in an even layer in a shallow baking dish.