Instructions

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together ¼ cup honey, 2 teaspoons extra virgin olive oil, ½ teaspoon kosher salt, ½ teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper (optional) until combined.
• Add 2 cups raw whole cashews and 1 teaspoon finely chopped fresh rosemary to the bowl. Use a rubber spatula to fold gently until all cashews are evenly coated.
• Spread the coated cashews in a single layer on the prepared baking sheet.
• Bake for 13 to 18 minutes, tossing the nuts every 5 minutes to promote even browning. Do not walk away; begin checking frequently at the 10-minute mark, as the nuts can burn quickly. The nuts are done when they look glazed, are golden brown, and smell deeply toasted.
• Remove the baking sheet from the oven and immediately sprinkle the additional pinch of kosher salt and the remaining 1 teaspoon finely chopped fresh rosemary over the hot nuts. Toss to combine and break apart any clusters while still warm.
• Let the nuts cool to warm or room temperature, then serve.