Heat the oven to 350°F. Line a baking sheet with parchment paper and spread cashews on sheet in one layer. Toast cashews 5 to 8 minutes, until they are warm and fragrant.

In a small skillet, melt butter over medium heat. Continue cooking for 2 to 3 minutes, stirring, until the butter begins to turn golden brown and smell nutty. Add sage and cook, stirring, for another 1 to 2 minutes, until the butter is dark golden and the sage is frizzled but not burnt. Remove from heat and stir in honey.

Place warm cashews in a large bowl. Pour butter mixture over cashews and toss with a rubber spatula. Sprinkle with salt and toss again.

Transfer cashews back to parchment lined baking sheet to cool.

Serve cashews warm or keep sealed at room temperature for up to a week. Cashews can be frozen for up to 3 months.