Ingredients
- 2 cups Diamond of California® Walnuts
- 1/4 teaspoon salt
- 2 teaspoons walnut or vegetable oil (or as needed)
- Optional, To Taste
- a little honey
- a little cinnamon
The Steps
You can make walnut butter using raw, soaked or toasted walnuts. Here’s how to do all three, and why they’re different.
Raw Walnuts:
Use raw walnuts for a very creamy and smooth texture that tastes like a just-shelled walnut.
Soaked Walnuts:
This method will remove some of the tannin 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 let 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 minutes, or until fragrant. Cool the walnuts before making them into butter.
To Make The Butter:
Make walnut butter by putting the walnuts in the bowl of a food processor and grinding 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. If you like, add small touches of honey and/or cinnamon to taste.
