Coconut Cashews

2½ lbs whole cashews ⅓ cup honey ⅓ lb dried shredded coconut 1 teaspoon cayenne pepper ½ teaspoon mace ¼ teaspoon nutmeg 1 Tbsp salt 1½ teaspoon allspice ½ teaspoon ground ginger 2 teaspoon white sesame seeds 2 teaspoon black sesame seeds

Preheat oven to 350 F. Toast cashews until light brown. Toast coconut. Place all ingredients except nuts in large bowl. Warm over a simmering pot of water. Add hot cashews and coat all with mixture. Place nuts on parchment paper on a sheet pan and bake 4-7 minutes. Cool and serve.