Cashew Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these toasted walnuts hit every note — earthy, sweet, a little spicy, and deeply savory all at once. A paste of turmeric, fresh ginger, cinnamon, black pepper, and maple syrup coats each walnut half before a low-and-slow oven toast locks in that gorgeous crust. The maple syrup caramelizes just enough to give the nuts a satisfying crunch without tipping into candy territory, and the optional cayenne adds a gentle kick that keeps things interesting. For anyone navigating tree nut allergies that specifically rule out cashews, walnuts are a naturally safe swap — and this recipe keeps the ingredient list clean and straightforward with no hidden blends or mixed-nut products to worry about. They crisp up beautifully as they cool, so a little patience off the baking sheet goes a long way. Toss them over a salad, pack them into a snack bag, or just eat them straight off the parchment — no judgment here.
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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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