Walnut Butter Recipes
WALNUT BUTTER
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 15m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Nutrition Facts : Calories 110.6, Fat 11.2, SaturatedFat 1.1, Sodium 145.6, Carbohydrate 2, Fiber 1, Sugar 0.4, Protein 2.2
WALNUT BUTTER SPREAD
This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.
Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)
WALNUT BUTTER
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.
Provided by gailanng
Categories Nuts
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1631, Fat 161.6, SaturatedFat 15.2, Sodium 586.3, Carbohydrate 37.8, Fiber 15.7, Sugar 11.8, Protein 35.7
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- First, preheat your oven to 350 F. Then add the raw walnuts to a medium baking sheet in an even layer (see below). Toast the walnuts at 350 F for 7-8 minutes. Watch very carefully when it gets to that 7-minute mark so they don’t burn, and remove from the oven immediately. Note: If using pre-toasted nuts, you can skip this step.
- Carefully transfer the toasted walnuts to a food processor (they do not need to cool). Then secure the top of the food processor and start blending. This entire process of blending into a butter will take roughly 5-10 minutes, stopping periodically to scrape down the sides and re-blend as necessary. The mixture will first, form into a dry, crumbly substance, then into a thick paste, then like magic!, the natural oils from the walnuts will release and it will become more of a smooth, thick liquid. **Keep processing until you reach this smooth, liquid state.
- At this point, you can remove the blade and add any of the above additions directly to the food processor OR transfer to a bowl. If you want to experiment with different flavors, try adding only a little of the walnut butter to a small bowl and add ingredients (a better option than messing up an entire batch). Or you can split the batch in two and try out two different flavor combos.
- This recipe makes 1 cup walnut butter. Store it in an airtight container in the fridge for 2-3 months or in your pantry for about a month.
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- This homemade walnut butter recipe follows the same method as pretty much all nut butter recipes. First, you need to spread your walnuts onto a baking tray and roast them in the oven at 165ºC (fan assisted) for 10 minutes. Then leave them to cool to room temperature.
- Pour the walnuts into your food processor or blender of choice and blend till smooth. To avoid overheating the machine ( and nuts), do this in intervals of around 2-3 minutes and then pause to scrape down the sides of the blender/processor. To get a deliciously smooth homemade walnut butter, blend for around 15 minutes.
- Once the homemade walnut butter is ready, transfer it to an airtight glass container and keep this in the fridge for 1-2 months. It can also be frozen, for longer.
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