Eggless Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these spiced walnuts hit every note — earthy from turmeric, bright from fresh ginger, subtly sweet from maple syrup, and just a little fiery if you reach for the cayenne. The coating comes together as a simple paste of pantry spices and olive oil, so every walnut half gets evenly covered before it ever touches the oven. No binders, no egg wash, no fuss — the maple syrup does the work of crisping everything up beautifully as it bakes and sets. A quick stir halfway through and a few minutes of patience on the cooling rack is all it takes to get that satisfying crunch. Store-bought spiced nuts often sneak in ingredients you didn't ask for, so making your own means you control exactly what goes in the bowl. Serve them as a cocktail snack, scatter them over a salad, or honestly 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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