Walnut butter is a delicious homemade spread. Just like peanut butter and almond butter, walnut butter is perfect to use in both sweet and savory recipes. Making nut butter spreads at home is much cheaper than buying them from a store.
If you’re like my husband or have a husband like mine, he has texture issues when it comes to his food. He won’t eat nuts in anything because of the texture. Well, I fixed that little problem with my walnut butter recipe.
My whole purpose for making it was going to be to use it in making a cake. But, I ended up making walnut butter cookies and I want to make some bars with it, too. I’ve been on a cake and cupcake kick for quite a while. I think it is time for some changes in the dessert department!
Tip for Making Walnut Butter
Actually, this is a little tip about nuts in general. Here’s a fact that I learned from Rachel Ray. Keep nuts stored in the freezer to get a longer shelf life out of them. If raw nuts are sitting in a cupboard, the oils will go rancid quicker. Now I keep all my nuts in the freezer door. True Story.
If you are interested in making more varieties of homemade nut butter, here are a couple of recipes to try:
I like to eat it straight from the spoon, but it is also perfect on toasted homemade bagels. I hope you enjoy the recipe!
- 3 cups walnuts , shelled
- Pour all your nuts into the food processor.
- Turn on high and watch the nuts get chopped.
- Every minute or two stop the processor and scrape down the sides.
- The walnuts will look real course, then ball up, and finally thin out and get creamy.
- The whole process took me about 10 minutes. I just let the processor go for as long as it took for a smooth, creamy, walnut butter.
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