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Prep 15 mins
Cook 15 mins
Use raw walnuts for a creamy and smooth texture that tastes like a just shelled walnut. Walnuts that have been soaked overnight, then toasted, offer a more textured walnut butter. Toasting unsoaked walnuts will result in a sweet, nutty-flavored, coarse-textured butter. Created by Mollie Katzen for California Walnuts.
- Soaked walnuts: This method will remove some of the tannin and bitterness from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350°F for up to 15 minutes to dry them out (don’t allow them get dark). Cool the walnuts before making them into butter.
- Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350°F for 8 to 10, or until fragrant. Cool the walnuts before making them into butter.
- To make the butter: Put the walnuts in the bowl of a food processor and grind them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. Add the honey and/or cinnamon to taste.