Line a baking sheet with tin foil (much easier clean up!)
In a small microwaveable bowl, combine the honey and butter. Microwave until butter is melted (I do about 30 seconds at half power).
In a medium bowl, combine cashews and honey mixture. Toss to coat evenly.
Spread onto prepared cookie sheet.
Bake for 5 minutes.
Remove from oven, toss, and place back in oven for 3-5 more minutes. Watch closely to avoid burning! (When cashews hit that browning point, they change quickly.)
Remove from oven. Let stand for no longer than 1-2 minutes (if you wait too long the sugar may not stick as well).
With a spatula, push nuts together into a pile.
Sprinkle granulated sugar over the nuts and toss to coat (I like to use my hands for this part for even distribution).
Add salt to taste.
If you want to use roasted cashews (instead of raw), that works, too, and cuts down on cook time! If using this type, simply cook 5 minutes instead of 8-10. Dress it Up: Add 1 teaspoon vanilla and/or 1/2 teaspoon cinnamon for a fun flavor kick.