Orange Spiced Cashews

2 cups

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


  • 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


  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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