Ingredients
Equipment
Method
Instructions
- (Optional) Toast the walnuts: place them in a dry frying pan in a single layer over low heat. Stir almost constantly and cook until you notice small brown spots or a toasty aroma, about 2–5 minutes. Immediately transfer the walnuts to a plate and let them cool until almost completely cool.
- Place the cooled (or raw, if you skipped toasting) 2 cups (217 g) walnuts in a food processor. Process for about 1 minute, then stop and scrape down the sides.
- Add 1 tablespoon pure maple syrup and 1/4 teaspoon salt to the processor. Continue processing, stopping occasionally to scrape the sides, until the mixture first becomes thick and paste-like and then loosens into a smoother, spreadable butter as the oils are released.
- Taste the walnut butter and, if desired, adjust seasoning by adding a little more salt and/or maple syrup to taste.
- Transfer the walnut butter to a jar or airtight container and store in the refrigerator. Makes about 1 cup.
Notes
Salt is subjective – and you don’t want it to be too salty. Start with a bit and add more to taste.
Same goes for the maple syrup (or honey) – start with 1 tablespoon and add more as desired.
If your nut butter ends up too salty – add a bit more syrup. Same goes vice versa – too sweet? Add a bit more salt.
Same goes for the maple syrup (or honey) – start with 1 tablespoon and add more as desired.
If your nut butter ends up too salty – add a bit more syrup. Same goes vice versa – too sweet? Add a bit more salt.