Nitrate & Nitrite Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these toasted walnuts hit every note — earthy, sweet, a little spicy, and deeply satisfying. The coating is built from pantry staples like ground turmeric, freshly grated ginger, cinnamon, and a touch of pure maple syrup, so every ingredient is exactly what it says it is with zero hidden additives to worry about. That matters more than people realize with packaged snack nuts, which often contain cured or preserved ingredients that can sneak in unwanted compounds. Here, you control everything from start to finish. The oven does the heavy lifting at a gentle 325°F, and that slow toast coaxes out the nuttiness while letting the spice paste set into a gorgeous, lacquered crust. A pinch of cayenne is optional but highly recommended if you want a little heat that lingers. Let them cool on the rack and they crisp up beautifully — perfect for snacking straight from the bowl, tossing over salads, or gifting in a jar.
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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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