Place walnuts in a large bowl and toss walnuts with olive oil.
Add all spices in the bowl and toss well.
Lay the spiced walnuts on a baking sheet in a single layer. Optional: use aluminum foil or parchment paper for easy clean-up. Bake for 5-10 minutes until golden brown. Enjoy!
Heat olive oil or melt 2 tablespoons butter in a large, heavy skillet over medium heat, 2-3 minutes.
Add walnuts, sprinkle with desired seasonings. Stir frequently to prevent walnuts from burning. Toast for 1-2 minutes or until the walnuts are golden brown. Transfer to a cookie sheet or a plate to let cool.
Optional spices: Teaspoon of kosher salt, sea salt, pink Himalayan salt, black pepper.
Store the roasted walnuts in an airtight glass container at room temperature for up to three months or refrigerate for longer.