Celery Free Turmeric-Ginger Toasted Walnuts
Warm spices, a touch of natural sweetness, and a satisfying crunch — these golden walnuts are the kind of snack that disappears faster than you expect. Raw walnut halves get tossed in a fragrant paste of turmeric, fresh ginger, cinnamon, black pepper, and pure maple syrup before hitting a low oven, where everything toasts into a beautifully set, aromatic coating. The combination of earthy turmeric and bright ginger is bold without being overwhelming, and that optional pinch of cayenne adds just enough heat to keep things interesting. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden fillers or allergen-adjacent additives — what you see is exactly what you get. The low-and-slow bake at 325°F is key; it lets the maple syrup caramelize gently rather than burn, and the walnuts crisp up beautifully as they cool on the rack. Serve them as a snack, scatter them over a salad, or set them out at a gathering — they're the kind of thing people ask about every single time.
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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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