Walnut Butter

5 from 1 vote

This homemade Walnut Butter is pure comfort in a jar. Made with rich, toasty walnuts, a touch of maple sugar, sea salt, and a warm hint of cardamom, it’s smooth, flavorful, and versatile—perfect for spreading on toast, stirring into oatmeal or smoothies, or simply enjoying by the spoonful.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Snack, Spread

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 175kcal

Author: Amanda McGillicuddy

Equipment

Baking sheet
Parchment paper
Food processor
Rubber Spatula

Ingredients

2 cup Raw walnuts
¼ cup Granulated maple sugar or coconut sugar
¼ teaspoon Sea salt
1 teaspoon Vanilla extract
¼ teaspoon Cardamom optional

Instructions

Preheat the oven to 300 F. Line a baking sheet with parchment paper and spread raw walnuts evenly across. Place in the preheated oven and baked for 14-16 minutes, or until the nuts are lightly toasted and have an oily sheen. Remove from the oven and allow them to cool slightly.
Transfer the toasted walnut into the high-powered food processor or blender. Blend until a creamy nut butter forms, scraping the sides of the machine with a rubber spatula periodically. This could take 5-10 minutes.
Once a creamy nut butter forms, add the maple sugar, vanilla extract, sea salt, and cardamom (if using). Continue to blend until the sugar is fully incorporated, and the walnut butter returns to a creamy consistency, scraping the sides as needed.
Transfer to a jar with a lid and store in the fridge for up to 3 weeks.

Notes

Lightly toasting the walnuts (about 14-16 minutes at 300°F) brings out their rich, nutty flavor and makes blending easier. Raw walnuts can be used but will not produce as creamy of a nut butter.
Walnuts go through several stages in the food processor (crumbly → doughy → creamy). Keep processing—it can take up to 10 minutes for a silky-smooth butter.
Stop and scrape the sides of your food processor or blender every couple of minutes to ensure an even, creamy consistency. This also gives the motor a little break and prevents it from overheating.
Add only the walnuts initially, and when a creamy butter forms, add the remaining ingredients. Continue to blend after the remaining ingredients. Scrape the side of the food processor as needed.
Using a liquid sweetener could cause your nut butter to seize up and the oil to separate more aggressively. I know some people recommend maple syrup but I could not get it to work and much preferred the texture using granulated sweeteners.

Storage: Because walnuts are particularly sensitive to oxidation (all those healthy monounsaturated fats!), it is best to store this nut butter in the fridge. Store in a mason jar with a lid, or in an airtight container and consume within 3 weeks. Give it a little stir before using because some oil separation may occur.

For longer storage, you can freeze walnut butter. Simply place in the freezer in an airtight container and store for up to 1 month. Thaw in the fridge overnight when ready to consume.

Yield: about 10 ounces

Nutrition