BHA & BHT Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and fragrant straight from the oven, these spiced walnuts hit every note — earthy, sweet, gently spicy, and just a little smoky from the cinnamon and cayenne. The coating comes together from a short list of whole, recognizable pantry staples, which is exactly the point for anyone avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged snacks and flavored nuts. Every ingredient here is clean and purposeful: extra virgin olive oil, fresh grated ginger, ground turmeric, and a touch of pure maple syrup to bind it all into a glossy, fragrant paste. Toasting at a low 325°F lets the spices bloom without burning, and the parchment-lined pan makes cleanup almost effortless. The hardest part is waiting the five minutes for them to cool and crisp up before you start snacking. Toss them over a salad, pack them into a small jar for a thoughtful gift, or just eat them by the handful — they're that good.
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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
- 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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