Turn the oven to 150°C or 302°F and roast the cashews for 10 minutes. This step is mainly to dry them out a bit as sometimes cashews are quite moist. Alternatively, you could also use pre-roasted cashews with no salt or anything added. Just make sure to keep an even closer look at them when roasting to make sure they don't burn.
Blend the lime leaves in a spice grinder or chop very finely with a super sharp knife.
Mix together all the ingredients in a bowl and spread out onto a baking tray lined with good quality parchment paper or a silicone baking mat.
Turn the oven up to 165°C or 338°F and bake for about 25 minutes or until deep golden brown while giving the nuts a mix every 5 minutes or so. This is to make sure they brown evenly.
When you are happy with the colour, remove and let them cool down completely before storing in an airtight container in a cool dry place.
Notes
When cooled down the texture should be crispy and flavour well balanced and nuanced.
Can also be made using whole blanched almonds or shelled cleaned peanuts.