Paleo Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these spiced walnuts hit every note — earthy, sweet, a little heat, and just enough warmth from cinnamon and fresh ginger. The combination of turmeric and black pepper is a classic pairing for good reason, and tossed together with olive oil and pure maple syrup, it creates a sticky, aromatic coating that bakes into something truly addictive. Packaged snack mixes are a minefield of refined sugars, seed oils, and mystery additives, so making your own means you know exactly what's going in. The technique is straightforward: a quick toss, a single layer on a parchment-lined sheet, and about ten minutes in a moderate oven. The maple syrup caramelizes fast, so keeping an eye on the final stretch is the only real trick here. Once they cool on the rack, they crisp up beautifully and break into satisfying clusters. Snack on them straight, scatter them over a salad, or pack them for the week — they disappear fast either way.
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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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