Preheat oven to 375 degrees F.

In a small saucepan, melt 2 tablespoons ghee. Remove from heat and stir in about ¾ teaspoon kosher salt, ¾ teaspoon chili powder and 2 tablespoons chopped fresh rosemary. Stir to combine.

Add in raw cashews and stir to coat. Pour onto a quarter sheet pan and roast in oven for 12 minutes, stirring every 4 minutes or so.

Remove from oven, sprinkle with remaining ¼ kosher salt and transfer to a paper-towel lined tray to cool completely. Store in an air-tight container at room temperature for up to a week.