Optional and tasty additions that I tried and liked include sea salt, honey, and coconut oil. This homemade walnut butter is delicious, creamy, and perfect for breakfast or a filling snack. It keeps well in the fridge for several weeks and you can also freeze it, so each batch lasts me for quite a while.
Recipe Card
Walnuts: I use raw, shelled walnuts in this recipe. You can use halved walnuts or walnut pieces. Both work. Optional ingredients: Sea salt, honey (or maple syrup), and coconut oil. These ingredients are optional, but they do enhance the butter’s flavor, so they are recommended.
Place the walnuts (raw or toasted) in the food processor. You can use walnut halves or chopped walnuts. Process the nuts until they are very smooth and creamy. Depending on how powerful your food processor is, this should take about ten minutes. You should stop a few times to scrape the sides and bottom of the food processor bowl with a rubber spatula. Stopping a few times also allows the food processor to rest and prevents it from overheating. At first, the mixture will be quite grainy, but eventually, it should appear very smooth, as shown in the photos below: If using, add salt, honey, and coconut oil and process to combine. Serve the butter immediately, or keep it in the fridge, covered, for up to four weeks.
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