Walnut Butter
Homemade walnut butter made with walnuts, a touch of pure maple syrup, and salt. Toasting the walnuts first is optional for a deeper flavor.
Equipment
- Food Processor
- Frying Pan
Ingredients
Ingredients
- 2 cups 217 g walnuts
- 1 tablespoonpure maple syrup see note
- 1/4 teaspoonsalt to taste, see note
Instructions
Instructions
- (Optional) Toast the walnuts: heat a frying pan over low heat, add the walnuts in a single layer, and cook for a few minutes, stirring almost constantly. When you see small brown spots and/or smell a toasty aroma, remove the pan from the heat and transfer the walnuts to a plate to cool. Make sure they are almost completely cool before proceeding.
- Place the (toasted or raw) walnuts in a food processor. Process for about 1 minute.
- Stop the processor, scrape down the sides, then add 1 tablespoon pure maple syrup and 1/4 teaspoon salt.
- Process again, stopping occasionally to scrape the sides, until the mixture first becomes thick and pasty and then loosens and becomes smooth as the oils release (this may take a few minutes depending on your processor).
- Taste and, if desired, adjust seasoning by adding more salt or maple syrup a little at a time.
- Transfer the walnut butter to an airtight container and store it in the refrigerator. Makes about 1 cup.
Notes
Salt is subjective – and you don’t want it to be too salty. Start with a bit and add more to taste.
Same goes for the maple syrup (or honey) – start with 1 tablespoon and add more as desired.
If your nut butter ends up too salty – add a bit more syrup. Same goes vice versa – too sweet? Add a bit more salt.
Same goes for the maple syrup (or honey) – start with 1 tablespoon and add more as desired.
If your nut butter ends up too salty – add a bit more syrup. Same goes vice versa – too sweet? Add a bit more salt.