Step 1

Preheat oven to 350 degrees Fahrenheit. Line a medium-sized baking sheet with parchment paper or a silpat mat.

Step 2

Roast the cashews for 5 minutes. Remove and allow to cool slightly.

Step 3

In a medium-sized bowl mix the spices, sriracha, and honey together. I suggest adding in less sriracha and giving the sauce a taste to determine if you want to add more.

Step 4

Add the cashews to the sauce and stir until they are well coated. Transfer the cashews to the baking sheet. Spread them out in a fairly even layer. Roast for 10 to 15 minutes, stirring the nuts every 5 minutes. The liquid should mostly be cooked down; the honey on the nuts should be slightly caramelized.

Step 5

Sprinkle the nuts with a little salt. Allow them to cool for 10 minutes before handling. Once they are cool enough to touch break the big clumps apart. I like to leave some clusters of nuts.

Step 6

Serve once they are completely cooled.

Step 7

Store them in an airtight container at room temperature for up to 2 to 3 weeks. They may last longer.