Add the salt and coconut oil or ghee to the cashewnuts. Toss them well so they’re well and uniformly coated. Lay them in an ungreased or parchment lined baking tray in a single layer.

Bake them at 180C (350F) for about 20 minutes or so until they’re golden brown in colour. Stir them about half way through baking to ensure the cashewnuts brown evenly.

Let them cool completely. They will be soft in the middle when hot but will crisp up on cooling. Transfer them to an airtight jar.