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 (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 )
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 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), g carbohydrate, 4 g protein, 2 g dietary fiber, 73 mg sodium.
Recipe from California Walnuts
Source: (AICR) American Institute for Cancer Research