Once you’ve mastered the technique, try playing with the flavors by adding different spices such as cinnamon or cardamom.
By Shannon Lim
- 2 cups walnuts
- ¼ teaspoon salt
- 2 tablespoon honey
- 1 teaspoon cinnamon
- Soak walnuts with water in a large bowl and leave them overnight. This will remove some of the bitterness in the walnuts.
- Drain the water from the walnuts and let it dry for 10minutes.
- Preheat the oven to 350°.
- Add in 2 tablespoon honey and mix well until all walnuts is coated. Spread the walnuts out in a single layer on the baking tray. Toast the walnuts in oven about 15 minutes, be careful don’t let walnuts turn dark.
- Take the walnut butter out of the oven and allow them to cool entirely.
- Put the toasted walnuts in the food processor. Run the processor until they become small chunks. If you like chunky nuts in your butter, put aside 1-2 tablespoon of the chunky nuts.
- Add salt and cinnamon and pulse until it start to turn sticky. Taste the walnut paste to see if you want more salt, honey, or cinnamon.
- Voila.. You have walnut butter. Put the walnut butter into a small jar and can last 2 weeks.