Oven & Dish Prep: Position a rack in the center of your oven and preheat to 350°F (175°C). Line the glass baking dish with parchment paper, ensuring it covers the bottom and sides for easy cleanup.
Initial Nut Toast: Spread the raw cashews in a single layer in the prepared baking dish. Place in the preheated oven to toast for 7 minutes, which helps develop their foundational nutty flavor before glazing.
Prepare the Smoky Glaze: While the cashews are toasting, combine the melted coconut oil, maple syrup, fine sea salt, smoked paprika, and cayenne pepper in the small mixing bowl. Whisk until the mixture is smooth and uniform.
Coat & Combine: Carefully remove the hot baking dish from the oven. Pour the toasted cashews directly into the bowl with the glaze. Add the sesame seeds and use the silicone spatula to toss everything together until the nuts are thoroughly and evenly coated.
Final Roasting: Transfer the glazed cashews back into the parchment-lined baking dish, spreading them into an even layer. Return to the oven and bake for an additional 8 to 10 minutes. The nuts are done when the glaze is bubbly and they are a deep golden-brown hue.
Cool for Crunch: Remove the dish from the oven. Lift the parchment paper with the nuts out of the dish and place it on a wire cooling rack. Allow the cashews to cool completely for at least 15 minutes; they will become crisp as they cool. Once cool, break apart any clusters.
