Preheat oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.

Place chopped sugar-free bacon in a cold skillet and bring to medium heat. Cook until the bacon is crispy and fat is rendered, approximately 5 to 7 minutes.

Remove bacon bits with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the warm bacon fat in a medium mixing bowl.

Add the raw cashews to the mixing bowl with the bacon fat and toss until all nuts are evenly coated.

In a small ramekin, whisk together the sea salt, ground cinnamon, and cayenne pepper.

Sprinkle the spice blend over the cashews and toss again until the spices adhere to the fat coating.

Spread the seasoned cashews in a single layer on the prepared baking sheet.

Roast for 10 to 12 minutes, stirring once halfway through, until the cashews are golden brown and aromatic.

Remove from the oven and immediately stir in the reserved crispy bacon bits.

Allow the mixture to cool completely on the tray to ensure the cashews reach their final crunchy texture.