Ingredients
1 cup Walnut Halves Or Pieces, Toasted
1/4 teaspoons Sea Or Kosher Salt (optional)
1/2 teaspoons Ground Cinnamon
13 cups Honey
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Place the walnuts and (optional) salt in the bowl of a food processor or blender. Process until a nut butter of desired consistency (smooth or chunky) forms, stopping the processor occasionally to scrape down the sides and bottom. Be careful not to over process, or the butter will quickly become a paste. Store the butter in an airtight container in the refrigerator. For cinnamon honey walnut butter, follow directions above, adding cinnamon and honey to the food processor or blender along with the walnuts. Note: To toast walnuts, heat oven to 350 degrees F, spread walnuts evenly on a parchment-lined baking sheet, and bake for about 10 minutes, stirring and tossing halfway through. Allow to cool before processing or blending.