ABOUT THIS ITEM:
Toss the cashews with the sesame oil and sea salt and toast in a 350°F oven for 5–10 minutes, or until golden, tossing once along the way. Remove the cashews and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. Combine the seaweed, sesame seeds and cayenne in a mortar and grind together with a pestle. In a bowl (one that won’t stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil to moisten things up a bit, do so. Taste and adjust the seasonings to taste.