Prepare your BBQ for an indirect session at low heat (75-100°C) and smoke the cashew nuts for about 2 hrs. with the lid closed.
Stir the nuts into the mixture you've made and put them in a fire proof tray on the BBQ for 10-15 minutes. Stir every once a while to prevent them from burning.
Spread the smoky Mexican BBQ nuts on a parchment paper and let them dry and cool down to crisp up again.
Note: If you're not able to keep your temperature low enough, no problem! Add the smokewood to the coals and you can bake/smoke the nuts at a temperature from about 150°C for 20-30 minutes. Make sure to stir every once a while to prevent the honey from burning.