Writing down a recipe with only 5 ingredients feels a little bit silly but this roasted walnut butter is too amazing not to share. It's sweet, nutty, a little salty and smells amazing. It lasts for over 2 weeks in the fridge but when it's still warm, as soon as you make it, you will be lucky if it is not devoured then and there.
Ingredients 1 cup walnuts - about 100 grams shelled
1/8 teaspoon salt
2 teaspoon honey
1 teaspoon cinnamon
1 teaspoon coconut oil or walnut if available
Soak, toast, blend and sweeten.
Soak the walnuts in warm water for an hour or two. This helps remove the bitterness that walnuts sometimes have.
Toast the walnuts. Preheat the oven to 180° and lay the drained walnuts out in a single layer. Dry roast for 10-15 mintues until they are crunchy but not browning. Alternatively dry fry in a pan but again be careful not to burn.
Let the walnuts cool slightly then place in a blender or food processor. Run the processor until the walnuts are broken down and starting to turn sticky.
Add the honey, salt and cinnamon and blend on high. Once a paste is formed have a taste and add more honey, cinnamon or salt if desired.
Keep the food processor running and add the oil, blend until incorporated and bam, you have walnut butter.
This is amazing just eaten by the spoonful warm or goes great on apple slices, toast, crackers or anything you would usually have nut butter with. It's also great in slices reeses pieces, and muffins instead of peanut butter.
NOTES: you can skip the soaking and toasting and use raw walnuts but the taste will be different - not as rich.
To make vegan swap honey for maple syrup.