Preheat the oven to 350 degrees F. Pour the cashews onto a rimmed baking sheet and arrange them in a single layer. Bake for 10-15 minutes, until the cashews smell fragrant and have taken on a bit of color.

Remove the cashews from the oven and let them cool for a few minutes.

Pour the toasted nuts into the bowl of a food processor, along with the honey, coconut oil, sea salt, and cinnamon.

Process the nuts. You want to run the processor in relatively short bursts. Let it run for 30-45 seconds, scrape down the sides, and then do it again. This can take as much at 10 or 15 minutes before the butter finally comes together, but if you persist, it will happen. If you find that your food processor starts to overheat, let it cool for a few minutes and then begin again.

Once you're satisfied with the consistency of the butter, scrape it into a jar and store in the fridge.