Low Iodine Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these spiced walnuts hit every note — earthy, sweet, a little heat, and a satisfying crunch. A low-iodine approach means steering clear of iodized salt and certain additives, and this recipe keeps things clean with fine sea salt and a short list of whole, unprocessed ingredients. The coating comes together as a single paste of olive oil, fresh ginger, turmeric, maple syrup, and spices, so every walnut half gets evenly glazed before it ever hits the oven. Baking low and slow at 325°F lets the flavors deepen without burning the maple syrup, and that brief rest on the wire rack is what transforms the sticky coating into a proper crisp shell. Cayenne is optional, but even a pinch adds a slow, pleasant burn that plays beautifully against the warmth of the cinnamon and turmeric. These are the kind of snack you make once and then find yourself making every single week — equally at home on a cheese board, tossed into a salad, or eaten straight off the parchment.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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