Preheat the air fryer: Set it to 325°F (160°C). Lightly grease the basket or insert a perforated liner. A little oil prevents sticking and scorching.

Mix the coating: In a medium bowl, whisk honey, oil (or melted butter), vanilla, cinnamon, salt, and cayenne if using. The mixture should be glossy and pourable.

Toss the cashews: Add raw cashews to the bowl and stir until every piece is well coated. Take a moment to scrape the sides so nothing is wasted.

Arrange in the basket: Spread the cashews in a single layer. A little overlap is fine, but don’t pile them high. If needed, cook in two batches for the best crispness.

Air fry and stir: Cook for 6–8 minutes, pausing to shake the basket or stir at the 3–4 minute mark. You’re aiming for light golden color and a fragrant, toasty smell. Cashews go from perfect to too dark quickly, so keep an eye on them.

Finish and set: When they’re golden, immediately transfer to a parchment-lined sheet pan. While warm, sprinkle with a pinch of extra salt and the turbinado sugar if using. Spread them out so they don’t clump.

Cool completely: Let the cashews sit for 10–15 minutes to set the honey coating. They’ll firm up as they cool and become extra crunchy.

Taste and adjust: Try one. If you want more spice or salt, sprinkle a tiny bit while still slightly warm and toss gently.