April 07, 2012

Nutty About Butter: Easy Homemade Walnut Butter

I am a firm believer that everything's better with butter.  No, not margarine, or butter substitute (do you remember I Can't Believe It's Not Butter? Yep, they still make it).  The soft creaminess, the rich flavour, the inimitable depth that even a small pat of butter can impart cannot be replaced. 

The amazing thing about this most elemental of ingredients is just how easy it is to make at home.  I did just that for first time a couple of years ago and it opened my eyes to a world of possibilities.  If cream alone could be transformed by some strange alchemy into butter, what else might I make? 

If you've bought anything like a nut butter lately, you'll know what a pricey proposition that can be.  Make it organic and double the price.  So why not make nut butter at home?  The possibilities are as endless as the diversity of nuts available.  Almond butter seems like the obvious choice, so I decided to try something a little more out of the ordinary. 

What about walnuts? Raw walnuts have a hint of tannic bitterness, and I wondered if toasting the walnuts would take the edge off.  To smooth it off even more, and add a bit of buttery creaminess, I mixed in a handful of cashews.  The result is a deliciously different nut butter, perfect for a just toasted piece of dense nutty German bread, such as those made by Mestemacher.

Easy Walnut Butter
makes approximately 2 cups

3 c walnuts
1 c cashews

1.  Preheat oven to 350F.

2.  Spread the walnuts and cashews evenly on a baking sheet.  Toast for five to seven minutes, or until colour is slightly darkened and nuts are fragrant. 

3.  Blend for threee to five minutes in food processor, or until creamy smooth.

Toast your favourite bread, spread lavishly and enjoy a bite of healthy and delicious goodness


  1. Wow...this sounds soo simple and delish!!!

  2. What would the shelf life be like on your walnut butter.

  3. I keep the walnut butter in the fridge and it has lasted weeks at a time (just like almond butter). I also find the oil doesn't separate as much as almond butter; just a quick swirl with a knife and it's ready to spread! :-)

  4. Great idea! We're trying to get away from peanut butter and try the nut butters instead. We've only gotten to almond so far, and have looked into cashew, but never considered walnut.

  5. Wow! Wonderful! I love peanut butter but have never tried any other nut butter and this one sounds and looks fabulous.Great idea to lightly roast them to take that decidedly bitter edge off of the walnuts. Great recipe!

  6. Jamie, you will love this! Especially on toasted fruit bread with a bit of cheese...