1/8teaspooncayenne pepperoptional, for spicy version
2cupsraw whole cashewsabout 10 1/2 ounces
2teaspoonsfinely chopped fresh rosemary leaves
Place a rack in the center of oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the honey, oil, paprika, salt, and cayenne.
Add the cashews and with a rubber spatula, fold gently until all of the cashews are evenly coated. Add 1 teaspoon of the rosemary and fold again.
Spread the nuts into a single layer on the prepared baking sheet. Bake for 13 to 18 minutes, tossing the nuts every 5 minutes to ensure they cooked evenly. DO NOT WALK AWAY as they nuts can easily burn. Check frequently starting at the 10-minute mark. The nuts should look glazed and golden brown and smell deeply toasted.
Remove from oven and immediately sprinkle with a few extra pinches of kosher salt and the remaining 1 teaspoon rosemary. Toss again to combine.
Serve the nuts warm, or let cool and serve at room temperature. Break the nuts apart if they stick together. Enjoy!
TO STORE: Place cashews in an airtight storage container at room temperature for up to 1 week.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw at room temperature.