Prep 5 mins
Cook 10 mins
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
I love making homemade nut butters but this is the first time I've tried walnuts. Made as directed and after tasting I added 1/8 tsp of kosher salt and that tiny bit lifted the flavor nicely. I think that I'll try using a tad less oil next time. Currently it's fresh out of the food pro and fairly liquid but that could change to a better spreading consistency after some standing time. Thanks for sharing Jen :D
I added about 1 teaspoon of raw sugar. This was decadent! I loved it. Proud<br/>to add this recipe to my Best of 2013 Cookbook! This is my first time making walnut butter.<br/>I've made many kinds of nuts and seed butter including flour and meal but never with walnuts. <br/>Can't wait to experiment more with this butter. Tested with: Wbbj Sandwich and also delicious on slices of Granny Smith apples as well as spoonfuls of it right out of the storage container. Much better results and luck for me to dry roast the nuts in a cast iron skillet instead of in the oven. fyi Made for Veg Tag/July.
So good and easy to make!