Walnut Butter Recipes
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
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)
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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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