I had to play with the oven temperature. I only have convection roast as a roasting option. I tried a couple of batches with the first set to 400F. But that was way too hot. The second batch done at 350F convection bake for 5 min then stirring to turn them and then roasting for another 5 min, worked best. That seemed like plenty and I could even go just a tad less than that, I think. I would also think this would be just as easy to do on the stove top where you could continuously toss them to avoid scorching. I also did not use any oil on the tray (which I lined with foil) since the oil for the mixture seemed like plenty. I only used 1 tsp of oil per 1c of cashews (vs 2 tsp as directed) when mixing together all of the ingredients. The 1 tsp seemed to be plenty. I don’t like greasy fingers while eating cashews. :) You could also nix the oil entirely if just roasting the cashews and not seasoning. But a touch of oil does help the seasoning to stick. Overall the seasoning (which I also cut in half because it seemed like a lot and I’m not really a fan of spicy foods) is a great flavor mix and I’d make it again. With cutting the seasonings in half it gives just a hint of kick and seasoning, which is enough for me. I hope this info helps.