Cinnamon Walnut Butter

2 cups walnuts, shelled

¼ teaspoon salt

1 teaspoon honey

1 teaspoon cinnamon

2 teaspoons walnut oil (or grapeseed or canola oil, if you don’t have walnut oil)

Soaking the walnuts. Put the walnuts in a large bowl and cover them with water. Soak them overnight. This will remove some of the bitterness that can be in walnuts.

Toasting the walnuts. Preheat the oven to 350°. Drain the water from the walnuts. Spread the walnuts out in a single layer on a baking sheet. Slide the baking sheet in the oven and toast the walnuts until they are thoroughly dry and a bit toasted, about 15 minutes, turning them halfway throug. Do not let them grow dark! You don’t want burned walnuts. Take the walnut butter out of the oven and allow them to cool entirely.

Making the walnut butter. Put the toasted walnuts in the food processor. Run the processor until they are broken down and starting to turn sticky. Add the salt, honey, and cinnamon. Pulse. Taste the walnut paste to see if you want more salt, honey, or cinnamon. Trust your instincts. Keep the food processor running and add the oil, drizzling it in slowly. You have walnut butter.

We put our walnut butter into a small jar and have been eating it for nearly 2 weeks. It still tastes great.

Makes about 1 cup walnut butter.

Inspired By: Gluten Free Girl & The Chef