Walnut Butter

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

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Hands-on time: 15   |    Total time: 15   |    Makes: 8 Servings (1 cup)


Measuring cup
Measuring spoons
Food processor (adult needed)


2 cup raw or toasted walnuts
1⁄4 teaspoon salt
2 teaspoon canola oil
unit cinnamon and/or honey


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the walnuts in the food processor fitted with a steel blade and process until they become sticky and paste-like.
  2. 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.
  3. Cover and refrigerate up to 1 week.


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!