Ginger-Spiced Walnuts

This image courtesy of Joseph DeLeo

I like to keep these on hand to serve during the holidays. They also make nice gifts when put in jars and decorated with ribbon. Crystallized ginger comes sold in small pieces. Use a spice grinder to grind it into a powder.

Cooking Time2 min

Cooking Methodslow cooking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party

Recipe Coursesnack, tapas/small plates

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Equipmentcrock pot

Five Ingredients or LessYes


Taste and Texturecrunchy, nutty, spiced, sweet


  • 1 pound unsalted raw walnut halves (about 4 cups)
  • ¼ cup corn oil or other mild-tasting oil
  • 1/3 cup packed light brown sugar
  • 1 tablespoon ground crystallized ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice


  1. Combine the walnuts and oil in a 3½- to 4-quart slow cooker, stirring to coat. Add the brown sugar, stirring to coat evenly. Cover and cook on High for 15 minutes. Adjust the setting to Low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.

  2. In a small bowl, combine the ginger, cinnamon, and allspice and sprinkle over the nuts, stirring to coat evenly. Spread the nuts out in a single layer on a baking sheet and let cool completely before serving. These nuts will keep in the refrigerator, tightly covered, for up to a month or in the freezer for 2 to 3 months.


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