Anti Inflammatory Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these spiced walnuts are the kind of snack that disappears fast — especially when you make a batch for six and everyone starts reaching in before they've fully cooled. The combination of turmeric, freshly grated ginger, and black pepper is a classic trio in anti-inflammatory eating, and here it gets a subtle lift from cinnamon and a touch of pure maple syrup that caramelizes beautifully in the oven. Extra virgin olive oil helps the spice paste cling to every walnut half, so you get full flavor in every single bite rather than a coating that falls off. A pinch of cayenne is optional but highly recommended if you like a little heat sneaking up on the finish. The whole process takes under 20 minutes, and the hardest part is genuinely waiting those five minutes for them to crisp up on the rack. Toss them over a salad, pack them into a snack bag, or just eat them straight — they hold up well and taste even better once the spices have had a little time to settle.
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Learn more →Ingredients
6 servings
- 2 cups raw walnut halves
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 tbsp pure maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the olive oil, turmeric, grated ginger, black pepper, cinnamon, salt, maple syrup, and cayenne, if using, and stir until a uniform paste forms. Add the walnut halves and toss until every piece is evenly coated.
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