Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment and lightly oil or spray it to prevent sticking.

In a medium saucepan over low heat, warm the honey and oil just until fluid and glossy, 30–60 seconds. Stir in the vanilla, if using. Don’t simmer—heat only to loosen the honey.

Add the cashews to the saucepan and stir until every piece is evenly coated. Take your time here for the best crust later.

Spread the cashews onto the prepared sheet in a single layer. Avoid crowded clumps so they roast, not steam.

Bake for 14–18 minutes, stirring halfway. Look for a deepened golden color and a toasty aroma. If your oven runs hot, start checking at 12 minutes.

Remove from the oven and immediately sprinkle with salt, plus cinnamon and cayenne if using. Toss gently on the pan to coat while the honey is still tacky.

For extra crunch, dust with 1–2 tablespoons sugar while warm and toss again. This creates a light, crackly shell.

Let the cashews cool completely on the pan, 20–30 minutes. They’ll crisp as they cool. Break apart any clusters with your hands.

Taste and adjust the salt if needed. Enjoy right away or store for later.