Heat your oven to 350ºF and line a baking sheet with parchment paper.
In a medium bowl, whisk together the icing sugar, curry powder, cinnamon, and rosemary until well combined. Whisk in the water then stir in the nuts until evenly coated with the sugar and spice mixture.
Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure that the nuts don’t stick together. Drizzle any remaining glaze over the nuts and bake for 12 to 14 minutes or until crisp and caramelized.
Immediately remove the parchment paper from the baking sheet and allow the nuts to cool completely. At this point, the nuts should be dry to the touch. If they are still sticky, return the parchment and nuts to the baking sheet and bake for another few minutes. Set aside to cool.
