Sunday, April 24, 2011

Homemade Walnut Butter, Two Ways



Have you ever noticed that, generally speaking, jarred walnut butter isn't readily available? I often find myself optimistically scanning store shelves for it, only to be disappointed by its continued absence from retailers in my area. (In case you're wondering, I'm talking about Trader Joe's, Grow, Whole Foods and Bristol Farms. Let me know if you've seen it elsewhere.)

I'm not the only one scratching my head at its omission from an ever expanding lineup of nut and seed butters. Fellow foodie (and Bar Method devotee) Diana, of Diana Takes A Bite, feels my pain, as evidenced by our recent Twitter exchanges.

Search Google for "walnut butter" and you'll find a handful of online sellers and Amazon shops (see: Artisana and Fastachi), but mostly you'll find recipes and tips for making it yourself. Which is exactly what I did.

You should, too -- it's easy, healthy and tremendously satisfying. All you need are walnuts, a food processor or blender, and maybe some sea salt, cinnamon and honey.

I'll never long for commercially prepared walnut butter again. And, to be honest, this exercise proves there's no reason to buy jarred nut or seed butters, period.


I made two batches, neither of which involved a recipe so much as tasting and experimenting along the way, so be prepared to be the same. There are worse things, right?

Toasted Walnut Butter with Sea Salt
Makes about 2/3 cup
The following quantities are approximations.

2 cups walnut halves and/or pieces
Heaping 1/4 teaspoon sea salt

1. Heat oven to 350 degrees F and spread walnuts evenly on a parchment-lined baking sheet. Toast walnuts for about 10 minutes, stirring them around halfway through.

2. Allow walnuts to cool before transferring them to a food processor or blender. Add about 1/4 (generous) teaspoon sea salt and process until a butter forms, stopping the processor occasionally to scrape down the sides and bottom. Be careful not to over process, or the butter will quickly become a paste. Store the butter in an airtight container in the refrigerator.

Raw Walnut Butter with Cinnamon & Honey
Makes about 1 cup
The following quantities are approximations.

2 cups raw walnut halves and/or pieces
Heaping 1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/3 cup honey

1. In a food processor or blender, combine all ingredients and process until a butter forms, stopping the processor occasionally to scrape down the sides and bottom. Be careful not to over process, or the butter will quickly become a paste. Store the butter in an airtight container in the refrigerator.

This walnut butter begs to be spooned onto oatmeal, stirred into quinoa or spread on toast. (For the latter, I made hearty whole grain bread.)

5 comments:

  1. YES i've been wanting to make walnut butter! i hear adding cocoa powder makes it taste like broooownie batter.

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  2. I've heard the same thing about cocoa powder, and am chomping at the proverbial bit to try it. Let me know when/if you do!

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  3. Sooo excited to make this!!! I absolutely adored the pistacho nut butter recipe I came up with this past November -- that is before I broke my immersion blender whipping up batch #3! Fortunately walnuts seem to be a little softer than pistachios, so hopefully I won't break my new one. :)

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  4. Diana, my fingers are crossed your blender holds up (you're right, walnuts should be easier on it). Let me know when you make walnut butter and what you flavor it with...

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  5. Does walnut butter taste better than peanut butter?

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