High Fructose Corn Syrup Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and just a little bit addictive, these spiced walnuts hit every note — earthy, sweet, subtly hot, and deeply aromatic. The coating comes together from pantry staples like turmeric, cinnamon, fresh ginger, and a drizzle of pure maple syrup, which is the key to keeping this completely free of high fructose corn syrup. So many store-bought spiced nuts and snack mixes sneak in corn syrup-based coatings, but making your own means you know exactly what's going in. The maple syrup caramelizes beautifully in the oven, binding the spices to each walnut half and creating that satisfying crunch once the nuts cool on the rack. A pinch of cayenne is optional but genuinely worth it if you like a little heat cutting through the warmth of the ginger and turmeric. These are equally at home on a cheese board, tossed over a salad, or eaten straight off the parchment — no judgment.
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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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