Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small saucepan over low heat, melt the coconut oil until it becomes a liquid.

Gently pour in the honey while whisking continuously for about 1-2 minutes until the mixture warms and simmers.

Stir in the chopped fresh rosemary and whisk for another 1-2 minutes until well blended.

Remove the saucepan from heat and add the raw cashews, stirring until coated.

Spread the honey-coated cashews in a single layer on the prepared baking sheet.

Bake the cashews for 10-15 minutes, stirring halfway through to ensure even roasting.

Let the cashews cool on the baking sheet for about 10-15 minutes to set.

Once cooled, sprinkle with salt if desired and serve.