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
- 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.
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!