Walnut butter is easy to make, and offers a variety of convenient applications.

California Walnut Butter

Spread on crostini and garnish with a slice of fruit or fresh herbs for an elegant appetizer, or use it as a dip for crisp vegetables for a quick snack.

  • 2 cups walnuts<br /><br /> (California)
  • ¼ tsp salt
  • 2 tsps walnut or vegetable oil ((or as needed))
  • A little honey ((Optional, to taste))
  • A little cinnamon ((Optional, to taste))
  1. Raw Walnuts: Use raw walnuts for a very creamy and smooth texture that tastes like a just-shelled walnut.

  2. 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.

  3. 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.

  4. To Make 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.

Per Serving: 174 calories, 17 g total fat (12.5 g. Polyunsaturated fat),
3 g carbohydrate, 4 g protein, 2 g dietary fiber, 73 mg sodium.

The Author:

Recipe from California Walnuts

Source: (AICR) American Institute for Cancer Research

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