Walnut Butter
This Walnut Butter is a creamy delight! Just three simple ingredients transform into a rich spread that's perfect for breakfast or snacks.
Equipment
- Food Processor
- Spatula
- Glass Jar
Ingredients
For the Walnut Butter:
- 2 cups walnuts raw, or roasted unsalted if preferred
- 1 tablespoon pure maple syrup adjust to taste
- to taste salt
Instructions
Stepwise Method:
- Step 1: Prepare the Walnuts - Measure out 2 cups of raw walnuts. Lightly toast in the oven at 350°F for about 10 minutes, if desired.
- Step 2: Blend the Walnuts - Place walnuts in the food processor and blend on high for about 2-3 minutes until crumbly.
- Step 3: Scrape the Sides - Stop the processor and use a spatula to scrape down the sides for even blending.
- Step 4: Continue Blending - Blend for another 3-5 minutes until creamy, as the walnuts release their oils.
- Step 5: Add Maple Syrup and Salt - Once creamy, add maple syrup and salt. Blend for an additional minute to combine.
- Step 6: Taste and Adjust - Taste the walnut butter and adjust sweetness or saltiness if needed, blending again.
- Step 7: Store the Walnut Butter - Transfer to a glass jar and seal tightly. Store in the refrigerator for up to two weeks.
Notes
- For a chunkier texture, blend partially smooth and add chopped walnuts at the end.
- Store in an airtight glass jar in the refrigerator for up to two weeks.
- Can freeze for up to three months; thaw before use.