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.
Course: Nut Butter
Keyword: Local honey nut butter, Walnut Butter
½ – 1teaspoonof salt
½ – 1teaspoonof cinnamon
1tablespoonsof local honey
¼ – ½teaspoonof vanilla extract or half a vanilla beanoptional
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.