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California Walnut Butter

California Walnut Butter

  • 10 minutes
  • 5 ingredients
  • Walnuts
  • Easy
  • servings
  • Update Ingredients

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.

RECIPE CONTRIBUTED BY CALIFORNIA WALNUT COMMISSION

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