For a change from peanut butter, make a batch of outrageously good and good-for-you walnut butter! You can use raw or toasted walnuts: raw walnuts make a very creamy and smooth texture that tastes like a just-shelled walnut, while toasted walnuts make a sweet, coarse, and nubby spread.
By Mollie Katzen, courtesy of the California Walnut Board
Food processor (adult needed)
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the walnuts in the food processor fitted with a steel blade and process until they become sticky and paste-like.
- Add the salt and the oil, a little bit at a time, until the walnut butter binds together. If you like, add a little honey and/or cinnamon to taste.
- Cover and refrigerate up to 1 week.
DID YOU KNOW?
The Greeks called walnuts karyon, which means “head.” If you look closely, the shell looks a human skull and the nut looks like a brain!