Rice Free Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these spiced walnuts are the kind of snack that disappears from the bowl before you even sit down. A quick toss in olive oil, turmeric, fresh ginger, cinnamon, and a drizzle of maple syrup transforms raw walnut halves into something that tastes far more complex than the short ingredient list suggests. The black pepper isn't just seasoning — it actually helps your body absorb the turmeric, making this little handful of nuts work harder than it looks. A short stint in a 325°F oven is all it takes, and the maple syrup caramelizes into a lightly crisp, savory-sweet shell that clings to every crevice of the walnut. Every single ingredient here is naturally grain-free and rice-free, so there's no label-scanning or substitution gymnastics required — just straightforward pantry staples doing their best work. Let them cool on the parchment undisturbed and you'll be rewarded with that satisfying crunch. Toss them over a salad, pack them for a road trip, or honestly just eat them straight off the baking sheet.
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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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