Honey Free Turmeric-Ginger Toasted Walnuts
These golden, spiced walnuts are the kind of snack that disappears fast — warm from the oven, fragrant with turmeric and fresh ginger, and just a little addictive. The coating comes together in one bowl using olive oil, maple syrup, and a lineup of bold spices, so there's no complicated prep standing between you and a seriously satisfying result. Maple syrup steps in as the sweetener here, giving the walnuts that glossy, caramelized finish without any bee-derived ingredients — a swap that works beautifully and keeps every bite completely plant-based. A pinch of cayenne is optional, but if you like a little heat creeping in behind the warmth of cinnamon and ginger, don't skip it. The low-and-slow oven temperature lets the spices bloom and the coating set without burning, though you'll want to keep a close eye during those final two minutes. Once they cool on the rack, the clusters crisp up into something that feels almost fancy. Toss them over a salad, pack them into a snack bag, or just eat them 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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