Honey & cinnamon cashews

I can’t take the credit for this. I spent a lovely evening with a foodie friend of mine, & munched my way through an entire bowl of these – then made myself some the next day.
Ever since the attack of tooth decay in our house after making almond milk with skin-on almonds for a few months (nut skins are massively high in phytic acid which binds to minerals such as calcium, iron, zinc& magnesium, pulling them from the body& leaving us deficient), I’m very cautious with nuts. Although they don’t have skins, cashews are still very high in phytic acid – so I slow roast these which helps to destroy it. I also try & reign myself in from eating them all in one go. (Difficult, as they are very moreish.)