Preheat oven for to 350 F.

Add sugar, water and butter to a small pan on the stove over medium. Melt butter then continue to cook mixture for 1 minute.

While butter is melting with sugar and water, add spices to a medium mixing bowl and stir to combine. Add nuts.

Slowly pour sugar mixture over nuts, continuously tossing the cashews with a rubber spatula to evenly coat the nuts with sugar and spices.

On a baking sheet lined with parchment paper, spread nuts evenly in a single layer. Bake for 10 minutes. Remove from oven and toss nuts. Return to oven for another 10 minutes.

Remove from oven and continue to stir nuts on the pan periodically until they are no longer sticky (about 5 minutes).

Cool and serve.

Note: To dehydrate your own fresh (likely leftover) sage, we use the Serious Eats method. Pluck individual leaves from stems and place in a single layer between two to four layers of paper towels. Microwave for about 35 seconds, then microwave in 20 second bursts until dry. Use a mortar and pestle to grind.