Mushroom Free 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 smoky from a pinch of cayenne. The coating comes together as a single paste that clings to every crevice of the walnut halves, so each bite is fully loaded with flavor. A short stint in a low oven is all it takes, and the magic really happens on the cooling rack as the maple glaze sets into a satisfying, lightly crisp shell. Every ingredient here is straightforward and plant-based, with zero fungi-derived additives or flavor enhancers to worry about — just pantry spices, a drizzle of oil, and real maple syrup doing all the heavy lifting. They work beautifully as a snack on their own, scattered over a salad, or tucked into a cheese board spread. Make a batch and try not to eat them all before they fully cool.
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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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