Capsaicin Free Turmeric-Ginger Toasted Walnuts
Warm, earthy, and just a little sweet, these toasted walnuts hit every note you want in a snack or topping without a single drop of heat. The coating is built around turmeric, fresh ginger, cinnamon, and a touch of maple syrup ā flavors that are bold and complex in their own right, no capsaicin required. The cayenne listed in the recipe is explicitly optional and easy to leave out entirely, making this a genuinely comfortable choice for anyone who needs to avoid that particular compound. A low oven and a single stir halfway through are all it takes to get a beautifully fragrant, lacquered result that crisps up perfectly as it cools on the rack. These are the kind of walnuts that disappear fast off a cheese board, scattered over a salad, or eaten straight from the parchment. The short ingredient list means you can check every label with confidence and know exactly what you're getting.
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Learn more āIngredients
6 servings
- 2 cups raw walnut halves
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- Ā¼ tsp ground black pepper
- Ā¼ tsp ground cinnamon
- Ā¼ tsp fine sea salt
- 1 tbsp pure maple syrup
- ā tsp cayenne pepper (optional)
Can be omittedcayenne pepper
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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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