Dairy Free Turmeric-Ginger Toasted Walnuts
These golden, spiced walnuts are the kind of snack that disappears faster than you expect. Olive oil and pure maple syrup form the base of a sticky, fragrant coating that clings to every walnut half, while turmeric, fresh ginger, cinnamon, and a whisper of cayenne layer on serious warmth and depth. The whole thing is naturally free of dairy at every step — no butter, no ghee, no hidden cream — so you get that rich, toasty flavor without any substitutions or workarounds. A low-and-slow oven at 325°F lets the spices bloom without burning, and that single stir halfway through ensures even caramelization on all sides. The maple syrup can darken fast near the end, so keeping a close eye in those final two minutes is the move. Once they cool on the rack, the coating sets into a satisfying, lightly crisp shell that makes these just as good scattered over a salad as they are eaten straight from the pan.
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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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