Quick like a bunny

Quick like a bunny
Home in Pflugerville, TX.

Friday, November 4, 2011

Walnut Nut Butter Recipe

Yum, this was so good. I ate it all in about 4 days. I looked up a few recipes online and decided on my own exact formula for this butter. Other recipes did influence the addition of Cinnamon, salt and Honey.

Ingredients:

 3 Cups raw Walnuts (I used frozen, because I keep mine in the freezer for freshness)
1 tsp. ground Cinnamon
1/2 tsp. salt
1-2 T. or more to taste of Honey, Agave, or sweet of choice. (I used Honey)

Put all ingredients into a food processor and blend until it looks like this pic. Walnuts are very soft and blend much easier than a hard nut like almonds. It will go through a pebbly stage, then a pushing up the side stage, then a lumpy ball stage and eventually (not to long) into a smooth stage. It is not done until the mixture drops and has an oily sheen to it. The natural oils have broken down and is ready to place into a glass jar with lid. Keep in the fridge for freshness. This butter does not harden in the fridge. It will taste a bit bitter just after making it. Let it sit in the fridge over night and the bitter aftertaste will go away. That was my experience with this nut butter.