Southwestern Cashews

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. Makes 4 cups