In large saucepan or Dutch oven, cook Brussels sprouts as directed on package.
Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.
Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.