Follow these detailed steps carefully to ensure your cashews turn out perfectly crisp, beautifully glazed, and not at all sticky. The key is in the oven temperature and the stirring process.

1. Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). It’s important to use a moderate temperature; too high, and the honey will scorch before the cashews are fully roasted. Line a large, rimmed baking sheet with parchment paper. This step is non-negotiable! It is the secret to preventing a sticky, caked-on mess and ensures your cashews cool into individual, crunchy morsels.
2. Make the Honey Glaze: In a large mixing bowl, combine the runny honey, melted coconut oil, sea salt, and the optional cinnamon and cayenne pepper if you’re using them. Whisk everything together until the salt is mostly dissolved and the mixture is smooth and emulsified. This ensures every single cashew will get an even coating of the glaze.
3. Coat the Cashews: Add the raw cashews to the bowl with the honey glaze. Using a spatula, gently fold and stir the cashews until they are all thoroughly and evenly coated. Make sure to scrape the bottom of the bowl to incorporate all of that delicious glaze.
4. Arrange for Roasting: Pour the coated cashews onto your prepared, parchment-lined baking sheet. Use the spatula to spread them out into a single, even layer. This is another critical step. If the cashews are piled on top of each other, they will steam rather than roast, resulting in a chewy, sticky texture instead of a crisp one.
5. Roast and Stir: Place the baking sheet in the preheated oven on the middle rack. Roast for 15 to 20 minutes in total, but here’s the most important part: you must stir them every 5-7 minutes. Set a timer! Removing the pan and giving the cashews a good stir ensures they brown evenly on all sides and prevents the bottoms from burning where they have the most contact with the hot pan.
6. Check for Doneness: The cashews are done when they are a deep golden-brown color and the glaze is bubbly and fragrant. They will still feel slightly soft and sticky when you take them out of the oven – do not be tempted to cook them longer! They will crisp up significantly as they cool.
7. Cool Completely: Slide the entire sheet of parchment paper with the hot cashews onto a wire cooling rack. While they are still hot, you can use two forks to separate any large clumps. Now for the hardest part: let them cool completely, undisturbed, for at least 30-45 minutes. As the sugar from the honey cools and crystallizes, the cashews will transform from soft and sticky to incredibly crunchy and perfectly glazed.
8. Store or Serve: Once completely cool and crisp, break apart any remaining clusters with your hands. They are now ready to be served or stored. Transfer them to an airtight container to maintain their freshness and crunch.