While the nuts are toasting combine sugar, salt, curry powder, cumin and coriander in a medium sized bowl (big enough to toss nuts in later). Bring water, butter and brown sugar to boil over medium-high heat, stirring constantly. Add the toasted nuts to butter mixture, and stir until nuts are coated and shiny, about 1 1/2 minutes. All of the liquid should evaporate. Transfer the nuts to the spice mix, and toss to coat. Spread nuts back out on baking sheet, and cool completely before serving. Store at room temperature for up to 5 days.