In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/2 teaspoon salt, cayenne pepper, and 1 1/2 tablespoon rosemary, whisk well. Then toss over nuts and stir until they are evenly coated with mixture.
Roast nuts on a parchment paper lined sheet pan for about 10 minutes, stirring and turning pan 1/2 way through roasting. Then roast for another 7 minutes or until golden brown. I set my timer and checked them every minute until they were brown and caramelized. Be careful they can go from golden to dark fast!
Immediately after removing the cashew nuts from oven, sprinkle with remaining salt and fresh rosemary. Allow to cool one minute then give them a stir. Allow to cool another minute or so and then lift the parchment paper with the nuts on it and break apart any nuts sticking together.
Serve slightly warm or at room temperature. Store in a covered container for up to a week.