Turmeric-Ginger Skillet Nuts

Skillet-toasted nuts in a golden turmeric-ginger glaze that sets crackly as it cools. Fifteen minutes makes a week of desk-drawer snacks.

Serves 615 minutes plant-basedveggiegluten-freedairy-free

• ✓Nuts bring protein, fiber and unsaturated fats.
• ✓Built around turmeric, ginger and black pepper, straight from the spice rack.
• ✓Sweetened with a single tablespoon of maple syrup across the whole batch.

Free PDF: The 5-Day Fresh Start — the matching mini-plan

Ingredients

• •2 cups / 280 g mixed raw nuts (almonds, cashews, walnuts)
• •1 tbsp olive oil
• •1 tbsp maple syrup
• •1 tsp ground turmeric
• •½ tsp ground ginger
• •¼ tsp black pepper
• •½ tsp flaky salt

Method

1. Toast the nuts in a dry skillet over medium heat, 4–5 minutes, stirring often, until fragrant.
2. Add the oil, then the turmeric, ginger and black pepper; stir 30 seconds until the spices smell toasty.
3. Off the heat, add the maple and salt; stir about a minute — the pan's residual heat cooks the syrup down to a light sticky glaze.
4. Spread on parchment to cool completely — any clusters break apart once cold.

Take this recipe home

The Plant-Based Plan Exclusive fully plant-based weeks — hearty, layered cooking that never reads like a side salad — with grocery lists, prep hours, and estimated nutrition on every recipe. from $9

More like this

Lemon-Herb Baked Salmon with Green Beans One tray, twenty minutes, and the kind of dinner that looks like more effort than it was. 25 min

Greek Chicken Bowls with Cucumber and Feta The meal-prep classic done properly: marinated chicken thighs, crisp cucumber, olives and feta over rice. 35 min · mostly hands-off

Tuscan White Bean Soup with Rosemary A fifteen-minute pantry soup that tastes slow-cooked: white beans, tomato, rosemary and olive oil, finished with greens. 20 min

Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.