Actually, Q, it answers one real question I had. A while back I bought a big (2Kg or similar) bag of raw cashew kernels and tried roasting them. I did okay on finding a temperature that didn't burn them to a crisp. The problem I had was trying to get salt to stick. I just ended up with a tray of left-over salt and virtually none on the nuts.
They still tasted nice, and cooked fresh in small batches, just did what we needed as nibbles on any particular night.
Quack!
Geoff.