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Prepare a baking sheet with parchment or a Silpat mat. Heat oven to 325°F.
In a large microwave-safe bowl add honey and microwave for 30-45 seconds, or until mixture starts to bubble. Remove and add the cayenne, sea salt and half of the sugar (¼ cup) and blend well.
Add cashews to the honey mixture and stir very quickly to coat.
Spread nuts in single layer onto prepared pan and oast for 20-25 minutes, stirring occasionally to ensure even browning. Nuts should be golden brown and lightly roasted. Remove from oven, sprinkle with remaining 1/4 cup sugar. Let cool for 3-5 minutes and then break apart. Allow to cool completely and store in an airtight container or mason jar with a tight-fitting lid. The nuts will keep for up to 2 weeks.