Spread the cashew nuts on a baking sheet lined with parchment paper or a silicone mat.
Bake in a preheated oven at 350 F (180 C) for about 10 minutes or until the nuts are golden and fragrant.
Meanwhile, in a large bowl, mix the flaky sea salt, curry powder, cumin, and Cayenne pepper. Set aside.

In a saucepan, bring the water, brown sugar, and butter to a boil, stirring constantly. Gently add the roasted nuts and mix to coat them well.
Reduce the heat and simmer for about 3 minutes or until the liquid has completely evaporated.
Add the spice mixture to the nut mixture and gently mix to coat them well.

Spread the nuts back on the baking sheet and return to the oven at 350 F (180 C) for about 10 minutes or until they are dry and lightly golden.
Let cool.
Can be stored for up to two weeks at room temperature.