Coconut Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and fragrant with earthy spice, these toasted walnuts are the kind of snack that disappears faster than you expect. The combination of turmeric, fresh ginger, cinnamon, and a touch of maple syrup creates a coating that's savory, subtly sweet, and just a little bit fiery if you opt in on the cayenne. Olive oil binds everything into a glossy paste that clings to every walnut half, so you get full flavor in every single bite. Many spiced nut blends sneak in coconut oil or coconut sugar, which can make store-bought options a minefield — here, every ingredient is straightforward and easy to verify. The low-and-slow oven temperature keeps the walnuts from burning while letting that spiced crust set up beautifully, and they crisp even further as they cool on the rack. Toss them on a salad, pack them into a snack bag, or just eat them straight off the parchment — no judgment. A handful of pantry staples and about fifteen minutes of active effort is genuinely all it takes.
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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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