Xanthan Gum Free Turmeric-Ginger Toasted Walnuts
These golden, warmly spiced walnuts are the kind of snack that disappears faster than you expect. A quick toss in olive oil, turmeric, fresh ginger, maple syrup, and a handful of spices transforms raw walnut halves into something deeply savory, faintly sweet, and just a little bit addictive. The oven does most of the work — a low-and-slow roast at 325°F lets the coating set without burning, and the walnuts crisp up beautifully as they cool on the rack. For anyone navigating thickener-free eating, packaged spiced nuts can be a minefield of unexpected additives and binding agents. This recipe keeps things completely clean — every ingredient is exactly what it sounds like, with no fillers or stabilizers anywhere in the mix. The coating holds together naturally thanks to the maple syrup and oil, so you get that satisfying crunch without anything extra. Scatter them over a salad, pack them into a snack bag, or just eat them straight off the parchment — they work beautifully every 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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