Nightshade Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these toasted walnuts are the kind of snack that disappears faster than you expect. A paste of olive oil, turmeric, fresh ginger, cinnamon, and maple syrup coats every walnut half before a low-and-slow oven toast locks in that glossy, spiced crunch. Avoiding nightshades can make spiced snacks tricky — so many blends and seasoned nuts lean on paprika or chili powders derived from peppers — but every ingredient here is completely in the clear. The optional cayenne is the only call to make, and skipping it keeps things just as satisfying with a gentler warmth from the ginger and black pepper instead. That touch of maple syrup caramelizes just enough to bind the spices without turning cloying, and the walnuts crisp beautifully as they cool on the rack. 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)
Can be omittedcayenne pepper
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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