Preheat oven to 350°.
Next, in a small saucepan, measure and add the honey, maple syrup and butter. Heat on low to medium-low heat, whisking until combined. Once the butter has melted, remove the pan off of the heat and whisk in the cinnamon and vanilla.
You can also do this in a microwave safe bowl, microwaving for about 25-30 seconds until butter is melted.
Next, place the cashews on a smaller rimmed metal baking sheet. Then pour the honey/maple syrup mixture over top and use a spatula to toss them around until completely coated.
When coated spread, in a single layer, on pan and bake for 6 minutes.
Remove from your oven, toss and spread evenly, baking for 6 more minutes. Repeat this step once more. (for a total of 18 minutes)
Next, add the roasted cashews into a clean medium-size bowl. Then add in the 1/4 cup of sugar and a few pinches kosher salt, toss to coat the honey roasted cashews.
Once coated in sugar, spread the warm nuts in an even layer on a parchment lined baking sheet to cool. If any stick together, you can break them apart once they’re cool enough to handle./Serve or store in an air-tight container1.