Preheat the oven to 350° and line a 9x13" baking sheet or dish with parchment paper.
Combine all the ingredients in a bowl and coat everything well with the maple and honey.
Pour the mixture onto the parchment-lined baking sheet and spread everything out so it's an even layer.
Bake for 30 to 35 minutes, or until the cashews are nice and golden and the maple syrup is a deeper amber color and audibly bubbly.
Let cool until warm and then cut into squares on the parchment (or bars if you prefer larger portions). The warm temperature allows for an easier time cutting, but it's still not set up so don't pull everything apart quite yet.
Allow to cool completely and then break apart the squares/bars.
Store in an airtight container for a couple weeks, or in the fridge to last much longer.