Sauces and Seasonings

Cinnamon Honey Walnut Butter

Filled with the warm flavors of honey and cinnamon, this homemade walnut butter is perfect spread over a slice of sourdough toast or stirred into hot and creamy oatmeal.

It’s no secret that peanut butter is hands down my favorite food. However, over the past couple years I’ve started to accept other nut butters into my life.

While almond butter is the trendiest of the bunch, I went a little more Mediterranean Diet and blended up walnuts instead.

Out of all the tree nuts, walnuts have the highest amount of antioxidants and omega-3 fatty acids, both of which play an important role in preventing heart disease.

Flavor-wise, walnut butter is similar to almond butter in that it has a mild, nutty flavor that won’t overpower a dish. However, because I wanted this butter to be the star, I added in a swirl of local honey and dash of cinnamon to bump up the flavor a bit – plus, what doesn’t taste better with a little honey mixed in? 😉

What’ll You Need

  • Walnuts
  • Salt
  • Cinnamon
  • Local Honey
  • Vanilla Extract or Vanilla Bean (optional)

That’s it!

Why Toasted Walnuts?

When the walnuts are roasted, they soften and become a bit sweeter, resulting in a smoother, tastier butter. While you can buy pre-roasted, I recommend roasting your own as it takes just 8 minutes and you can control the amount of salt added.

Can I Use Other Nuts?

Yes! Feel free to sub in any other nuts; however if using cashews you may want to decrease the honey slightly as I find cashews to be sweeter than others.

Why Local Honey?

While I still often buy nut butters from the store, honey is one food that I always buy from local vendors. Unlike most large brands of honey that you buy at a grocery store, local honey is a pure, unfiltered form. Because it’s minimally processed, it contains more antibacterial and antioxidant activity. Plus, there’s some that believe by eating honey made from local flowers it can lessen the effects of seasonal allergies. But the best part? I find local honey tastes better and I love supporting local businesses. So if you’re in the Denver-area, I fully recommend grabbing a jar of Bjorn’s Honey (not a sponsor just a fan)!

How to Make Your Own Walnut Butter

Start by roasting your walnuts. Preheat oven to 350oF and cover a baking sheet with parchment paper or a silpat. Roast walnuts for 8-12 minutes, or until toasted. Remove from oven and let cool for about 5 minutes.

Place cooled, roasted walnuts in a food processor along with cinnamon, salt, and vanilla (if using). Pulse until creamy, stopping periodically to scrape down the sides. This step took me about 5 minutes, but can take up to 10 minutes.

Add honey and pulse a few more times until fully combined and creamy.

Pour butter into a mason jar or other container and enjoy immediately! Leftover butter can be kept in the fridge for up to 3 months.

Start making your own nut butter!

So what are you waiting for? Get your food processor out and start blending away your own cinnamon honey walnut butter!

What’s your favorite nut butter to make at home? I’d love to hear in the comments below or on Instagram!

R

Cinnamon Honey Walnut Butter

Filled with the warm flavors of honey and cinnamon, this homemade walnut butter is perfect spread over a slice of sourdough toast or stirred into hot and creamy oatmeal.
Prep Time12 mins
Cook Time8 mins
Total Time20 mins
Course: Nut Butter
Cuisine: American
Keyword: Local honey nut butter, Walnut Butter
Servings: 1 cup
Author: Kelli

Ingredients

  • 3 cups raw walnuts
  • ½ – 1 teaspoon of salt
  • ½ – 1 teaspoon of cinnamon
  • 1 tablespoons of local honey
  • ¼ – ½ teaspoon of vanilla extract or half a vanilla bean optional

Instructions

  • Preheat oven to 350-degrees F and cover a baking sheet with parchment paper or a silpat.
  • Place walnuts on prepared baking sheet and roast for 8-12 minutes, or until toasted. Remove from oven and let cool for about 5 minutes.
  • Place cooled, roasted walnuts in a food processor along with ½ teaspoon of cinnamon, ½ teaspoon of salt, and ¼ teaspoon vanilla (if using). Pulse until creamy, stopping periodically to scrape down the sides. This step took me about 5 minutes, but can take up to 10 minutes. Taste and adjust cinnamon, salt, and vanilla to taste.
  • Add 1 tablespoon of honey and pulse a few more times until fully combined and creamy. Take one more taste and adjust as needed.
  • Pour butter into a mason jar or other container and enjoy immediately! Leftover butter can be kept in the fridge for up to 3 months.

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