Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper for easier clean up.

FOR THE SPICY CASHEWS

In a large bowl, stir the 3 cups of cashews, 1 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp chipotle pepper, and salt and pepper to taste until the cashews are coated in the spice mixture.

Evenly spread the nuts on the pan and roast for 5 minutes. Shake the pan and roast for another 3 to 5 minutes, or until the nuts are golden brown and crunchy.

FOR THE SMOKY CASHEWS

In a large bowl, stir the 3 cups of cashews, 1 tbsp liquid smoke, and salt and pepper until the nuts are coated in the liquid smoke.

Evenly spread the cashews on the rimmed baking sheet and pour the liquid smoke in the bowl evenly over the nuts.

Roast for 5 minutes and shake the pan. Roast for another 3 to 5 minutes, or until golden brown and crunchy.