Cinnamon Honey Walnut Butter

This is a pure-bred "Janie Creation." No recipes were used to make this batch of walnut butter, but I was pleasantly surprised by the turnout! Since walnuts have a different & softer texture than peanuts/almonds/cashews, do not expect it to be the same consistency as those other nuts. It will still get completely smooth, but just know you will not achieve the same exact drizzle-y consistency with walnuts. 

After toasting and then processing the walnuts in the food processor, I started with a splash of vanilla, several shakes of cinnamon, a pinch of salt, and a drizzle of honey. I should have measured, but I didn't, and I'm sorry! I kept tasting it and adjusting the flavors until they were just right. At first the nut butter seemed so flavorless, but after experimenting, I learned that if I kept going back and forth between the addition of more honey and more salt, I reached a flavor that my tastebuds LOOOOVED. It's like the yummy-factor was hiding until I added enough salt and honey. I'm thankful I got to this point and I hope you do too. Don't give up on it :)

For use: I suggest spreading it on toast and topping with banana slices, or dipping wheat thins/triscuits/pretzels in it, or putting a spoonful on a yogurt bowl or oatmeal, or just eating it with a spoon! Get creative!

Ingredients:

  • 2 cups raw walnuts, toasted
  • 1 tsp vanilla extract
  • 1-2 TB honey 
  • 1/2-1 tsp cinnamon
  • 1/4 sea salt (to taste)

Directions:

  1. Toast walnuts in the oven at 350°F for about 7-9 minutes (depending on your oven), shaking the pan a couple times. DO NOT BURN!
  2. Cool walnuts completely.
  3. In a food processor, combine walnuts, vanilla, honey, cinnamon, and salt. Scrape down the sides frequently. Process until the consistency is smooth to your liking. Adjust flavorings to taste! If it's bland and tasteless, don't give up!! Keep alternating between adding honey and salt, and all of a sudden it will turn so delicious when you reach the right amounts!
  4. Store in a jar for 1-2 weeks in the fridge. Or in the pantry, but it probably won't last as long.