Food & Cooking Recipes Appetizers Orange Spiced Cashews 2.9 (31) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Serve these irresistible salty-sweet cashews with our Butternut Squash Soup. Ingredients 2 ½ cups whole cashews ¼ cup light corn syrup ½ teaspoon coarse salt 1 ½ teaspoons finely grated orange zest ¾ teaspoon ground ginger ½ teaspoon ground coriander ½ teaspoon ground cumin Pinch of cayenne pepper Directions 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. Rate it Print