Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Place the raw cashews in a mixing bowl and drizzle with a teaspoon of olive oil. Toss gently to coat all the nuts evenly; this helps them toast with a subtle sheen and flavor.
Spread the coated cashews in a single, even layer on the prepared baking sheet. Make sure they’re not overlapping, so they roast uniformly.
Sprinkle a pinch of sea salt over the nuts, and add any optional spices like smoked paprika or cayenne for a smoky or spicy kick. Toss everything together gently to distribute the seasonings evenly.
Slide the baking sheet into the oven and roast for 10-12 minutes. Keep an ear out for a fragrant, nutty aroma and watch for a golden hue developing on the nuts.
Halfway through, carefully toss the nuts with tongs or a spatula to promote even browning. This helps achieve that deep, toasted flavor all around.
When the cashews are golden and fragrant, remove the baking sheet from the oven. Let them sit for 2 minutes on the tray, then transfer to a cooling rack to cool completely. This step keeps them crisp and prevents sogginess.
Once cooled, sprinkle with a little more sea salt if desired, and toss lightly to combine. Serve immediately or store in an airtight container.
