Position rack in center of oven and preheat oven to 350°F. Lightly oil a large (such as a 12x18x1-inch) rimmed sheet pan and set aside.
Put cashews in a large bowl. Mix in canola oil. In a small bowl or large measuring cup, whisk together brown sugar, honey, lime juice, chipotle powder, and salt. Pour over cashews and toss to evenly coat. Spread cashews onto prepared sheet pan.
Bake for 24 minutes, stirring every 8 minutes. At that point, bake for a few more minutes until nuts are glazed and golden brown (total baking time will probably be between 25 and 30 minutes). Remove pan from oven and use a slotted spoon or spatula to transfer nuts to a clean sheet pan. Stir every minute or two until nuts are cooled. Taste and season with additional salt, if desired. Once completely cooled, store in an airtight container at room temperature.
You may add more or less chipotle powder depending on how spicy you'd like your nuts.
Stirring frequently while baking and cooling is the key to minimizing stickiness. Once cool, don't pack cashews down into their storage container or they are more likely to stick together in clumps.