Serve these irresistible salty-sweet cashews with our Butternut Squash Soup.
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.
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.
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.