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Walnut Butter



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
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 Servings (1 cup)

kitchen gear

  • Measuring cup
  • Measuring spoons
  • Food Processor (adult needed)


  • 2 cups raw or toasted walnuts
  • 1⁄4 teaspoon salt
  • 2 teaspoons canola oil
  • cinnamon and/or honey


  • 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.


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!
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