I’m sharing my quick sugar-free Savory Spiced Walnuts recipe seasoned with garlic and onion, ideal for salads, charcuterie and cheese boards.

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I keep a jar of these Crunchy Savory Roasted Walnuts in the cupboard because they vanish fast. I first made them with fresh tasting raw walnut halves and garlic powder and wow they changed salads and my snack game.

I call them my Savory Spiced Walnuts, and every time I open the lid someone asks if I made candy. They are sugar free, a little smoky, a little salty, perfect tossed on salads or just a handful when youre peckish.

If you like to Roast Walnuts like I do these will probably become that thing you brag about.

Ingredients

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Walnuts, crunchy, high in healthy fats and protein, good source of fiber and omega-3s.
Olive oil, adds richness and helps spices stick, mostly monounsaturated heart healthy fat.
Butter alternative, gives buttery flavor and crisping, higher saturated fat, tastes richer.
Garlic, pungent either fresh or powder, adds savory depth and antimicrobial compounds.
Smoked paprika, warms with smoky sweet notes, deepens color and mild spicy warmth.
Rosemary, piney herb, crush it to release oils, pairs well with nuts and salt.
Cayenne and black pepper, tiny heat builders, brighten flavors and add subtle kick.
Kosher salt, essential for balance, brings out natural walnut sweetness and savory notes.

Ingredient Quantities

3 cups raw walnut halves, fresh tasting not rancid

1 tablespoon extra virgin olive oil (or 1 tbsp melted butter if you want)

1 teaspoon garlic powder or 2 cloves garlic minced if you wanna use fresh

1 teaspoon onion powder

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper optional for a little heat

1 teaspoon dried rosemary, crushed or 1 tablespoon chopped fresh (optional)

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat so the nuts dont stick.

2. In a large bowl toss 3 cups raw walnut halves with 1 tablespoon extra virgin olive oil or 1 tablespoon melted butter until all nuts are lightly coated.

3. Add 1 teaspoon garlic powder or, if you prefer fresh, wait to use 2 cloves garlic minced after roasting, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon cayenne pepper if you want a little heat; if using rosemary add 1 teaspoon dried crushed or 1 tablespoon chopped fresh now so it gets toasty.

4. Stir everything together so the spices evenly coat the walnuts, spread the nuts in a single layer on the prepared sheet, no crowding.

5. Roast in the preheated oven for 8 to 12 minutes, stirring or shaking the pan once halfway through, and watch closely the last few minutes because walnuts can go from toasted to burned fast.

6. Remove the pan from the oven when the nuts are fragrant and lightly browned, then immediately if you chose fresh garlic toss the warm walnuts with the 2 cloves minced garlic so the heat brings out the garlic flavor but doesnt burn it.

7. Let the walnuts cool completely on the pan, they will crisp up as they cool; taste and add a pinch more salt if needed.

8. Once cool store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer storage. Enjoy on salads, cheese or charcuterie boards, or just as a crunchy snack.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone mat (so the nuts dont stick)
2. Large mixing bowl for tossing the walnuts and spices
3. Measuring cups (3-cup measure or 1-cup set)
4. Measuring spoons (tsp and tbsp)
5. Spatula or wooden spoon for stirring and spreading the nuts in a single layer
6. Chef knife and cutting board or a garlic press if you plan to use fresh garlic
7. Small bowl or cup to mix oil and spices beforehand (optional but handy)
8. Oven mitts or pot holders for removing the hot pan
9. Airtight container or jar for storing the cooled walnuts

FAQ

How long and at what temperature should I roast the walnuts?

Roast them on a baking sheet in a single layer at 325 to 350 F for about 10 to 12 minutes, stirring once halfway. Watch closely the last few minutes they go from raw to toasted fast. Let them cool on the pan so they crisp up.

How can I tell if my raw walnuts are fresh or rancid?

Smell is the easiest test. Fresh walnuts smell nutty and slightly sweet. If they smell painty, bitter or oily theyre rancid. Taste one raw too if youre unsure, rancid nuts taste bitter and unpleasant.

Can I use fresh garlic instead of garlic powder?

Yes, but mince it very fine and either mix with the oil just before roasting or add it in the last 3 to 4 minutes so it wont burn. Garlic powder is more forgiving and gives an even coating.

Can I substitute other nuts or use pre-roasted walnuts?

Totally. Pecans, almonds or cashews work well but roasting times vary: almonds may need a few extra minutes, pecans a little less. If your walnuts are already roasted just toss them with the seasoning and warm 4 to 6 minutes.

How should I store them and how long do they last?

Cool completely then store in an airtight container. At room temp they stay good about 1 to 2 weeks, in the fridge up to a month, and frozen for 3 to 6 months. To refresh crispness warm 5 to 7 minutes in a 325 F oven.

Any quick tricks to boost flavor or change the profile?

Yes. Add a pinch of flaky salt right after roasting, toss in chopped fresh rosemary after they cool for brighter herb flavor, or mix a teaspoon of honey or maple syrup with the oil for a sweet-savory version. For heat use the cayenne, and if you want more umami add a tiny splash of soy sauce to the oil before tossing.

Savory Roasted Walnuts Recipe Substitutions and Variations

Extra virgin olive oil: try 1 tbsp avocado oil or grapeseed oil for a neutral, high-heat swap, or use 1 tbsp melted butter if you want richer flavor.
Garlic powder: swap with 2 cloves fresh garlic, minced (or 1 tsp granulated garlic). If you use garlic salt, cut back on the kosher salt so it won’t be too salty.
Smoked paprika: use regular sweet paprika for color, or 1/4 to 1/2 tsp chipotle powder if you want more smoke and heat.
Dried rosemary: replace with 1 tsp dried thyme or 1 tbsp chopped fresh parsley for a brighter note, or use 1 tsp crushed oregano for a more Mediterranean vibe.

Pro Tips

1. Smell and taste the walnuts first. If theyre bitter or kinda painty dont use them, theyll ruin the whole batch. Fresh walnuts should smell mildly sweet and nutty.

2. Want richer flavor? Use melted butter but mix it with a splash of olive oil or use clarified butter so it wont burn as fast. If you add rosemary use it crushed so the oils release, fresh pieces stick better after roasting.

3. Fresh garlic belongs after roasting. Toss minced garlic into the hot nuts right off the pan so the heat blooms the flavor without burning it. If youre using garlic powder mix it on before roasting so it toasts into the nuts.

4. Spread a single layer, no crowding. Use two baking sheets if you need to, and shake or stir halfway through. Watch the last few minutes cause walnuts go from perfect to burned really quick.

5. Let the nuts cool completely on the pan so they crisp up, then taste and add a pinch more salt if needed. Store airtight at room temp for about two weeks or freeze for longer, and if they lose crunch later just give them a quick 3 to 5 minute warm up in a preheated oven to freshen them.

Savory Roasted Walnuts Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my quick sugar-free Savory Spiced Walnuts recipe seasoned with garlic and onion, ideal for salads, charcuterie and cheese boards.

Servings

servings

Calories

347

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone mat (so the nuts dont stick)
2. Large mixing bowl for tossing the walnuts and spices
3. Measuring cups (3-cup measure or 1-cup set)
4. Measuring spoons (tsp and tbsp)
5. Spatula or wooden spoon for stirring and spreading the nuts in a single layer
6. Chef knife and cutting board or a garlic press if you plan to use fresh garlic
7. Small bowl or cup to mix oil and spices beforehand (optional but handy)
8. Oven mitts or pot holders for removing the hot pan
9. Airtight container or jar for storing the cooled walnuts

Ingredients

3 cups raw walnut halves, fresh tasting not rancid
1 tablespoon extra virgin olive oil (or 1 tbsp melted butter if you want)
1 teaspoon garlic powder or 2 cloves garlic minced if you wanna use fresh
1 teaspoon onion powder
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper optional for a little heat
1 teaspoon dried rosemary, crushed or 1 tablespoon chopped fresh (optional)

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat so the nuts dont stick.
In a large bowl toss 3 cups raw walnut halves with 1 tablespoon extra virgin olive oil or 1 tablespoon melted butter until all nuts are lightly coated.
Add 1 teaspoon garlic powder or, if you prefer fresh, wait to use 2 cloves garlic minced after roasting, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon cayenne pepper if you want a little heat; if using rosemary add 1 teaspoon dried crushed or 1 tablespoon chopped fresh now so it gets toasty.
Stir everything together so the spices evenly coat the walnuts, spread the nuts in a single layer on the prepared sheet, no crowding.
Roast in the preheated oven for 8 to 12 minutes, stirring or shaking the pan once halfway through, and watch closely the last few minutes because walnuts can go from toasted to burned fast.
Remove the pan from the oven when the nuts are fragrant and lightly browned, then immediately if you chose fresh garlic toss the warm walnuts with the 2 cloves minced garlic so the heat brings out the garlic flavor but doesnt burn it.
Let the walnuts cool completely on the pan, they will crisp up as they cool; taste and add a pinch more salt if needed.
Once cool store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer storage. Enjoy on salads, cheese or charcuterie boards, or just as a crunchy snack.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.