Go Back
Spiced Walnuts
Print Recipe
5 from 1 vote

Irresistable Spiced Walnuts

Toasted walnuts tossed with an addictive mixture of spices.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 8
Author: Cookie Madness


  • 2 1/2 cups of good walnuts
  • 2 tablespoons of unsalted butter
  • 1 teaspoon of ground ginger
  • 1 1/2 teaspoons of ground cumin
  • 1 teaspoon of Kosher salt Morton
  • 1/4 teaspoons ground cayenne
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon low sodium soy sauce
  • Red pepper flakes for sprinkling optional


  • Preheat the oven to 400 degrees F. and have ready a large, rimmed baking sheet.
  • In a large saucepan, bring about 2 cups of water to a boil. Add the nuts and boil the nuts for 2 minutes (this removes some of their bitterness). Drain well.
  • In a large skillet, melt the butter.
  • Mix together the ginger, cumin, salt, cayenne and granulated sugar and add to the butter. Add the soy sauce.
  • Add the nuts and toss until nuts are warm and coated with the spice mixture.
  • Spread nuts on a baking sheet and bake for about 8 to 10 minutes or until they are lightly toasted. Let cool and crisp. If they're not spicy enough for you, sprinkle with red pepper flakes.


For the cashew version, use the same amount of roasted and lightly salted cashews, but omit the salt from the spice mixture. Since the cashews are already roasted, you'll only need to bake them for about 8 minutes at 350F or just until they brown. For extra heat, sprinkle with red pepper flakes. You may want to add a pinch or two of extra sea salt was well. Raw cashews might also work, but I only tested with roasted & salted.
The original recipe is from one of my favorite places in CT, Stew Leonard's