Orange Spiced Cashews

Serve cups of Butternut Squash Soup with Orange Spiced Cashews.

  • Yield: Makes 2 cups
Orange Spiced Cashews

Source: Martha Stewart Living, October 2003


  • 2 1/2 cups whole cashews
  • 1/4 cup light corn syrup
  • 1/2 teaspoon coarse salt
  • 1 1/2 teaspoons finely grated orange zest
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne pepper


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.

  2. In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.

  3. Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews; let cool.


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