Make this tasty Walnut Butter recipe with 4 simple ingredients in 15 minutes! The rich homemade nut butter is optionally flavored with cinnamon and maple syrup.
This nutritious and delicious Walnut Butter recipe is made with simple ingredients and can be whipped up in no time!
You only need 4 simple ingredients (walnuts, salt, cinnamon and maple syrup) and 15 minutes for this delicious homemade walnut butter.
Smear it on your favorite warm toast, add it to a smoothie or use it to top pancakes and waffles for a decadent treat.
Even though peanut butter is the most popular nut butter, there are so many wonderful homemade nut butter options using different kinds of nuts.
Pairing toasted walnuts with cinnamon and maple syrup makes one of the best tasting homemade nut butters you’ll ever have.
Plus, it’s super nutritious!
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Why You'll Love This Recipe
This walnut butter is homemade so you won’t end up with any unhealthy processed ingredients or preservatives.
The entire recipe is made with just four ingredients!
There are so many ways to use walnut butter throughout the day and it can even be eaten straight from the jar.
You can make it plain with just walnuts and a touch of salt.
This recipe uses cinnamon and maple syrup for flavor, but you can also make it plain.
If you've wondered how to make walnut butter, you'll be surprised how quick and easy it is.
Walnuts are an incredibly nutritious nut and are low in carbs and high in fiber. Find out more about the health benefits of walnuts.
A great nut butter to jar up and give as a homemade foodie gift!
Ingredients & Tools
Raw Walnuts - You’ll need to start with raw walnuts before getting them nice and toasted to be ready for processing. Toasting them gives a wonderful flavor to the finished walnut butter.
Maple Syrup - This adds a perfect hint of natural sweetness to the walnut butter.
Ground Cinnamon - The perfect warming spice that pairs well with maple and walnuts.
Sea Salt - Nut butters that have sea salt added have an extra layer of flavor that makes it taste better than ever.
Equipment
Blender or Food Processor - You’ll need one of these in order to turn the toasted nuts into a creamy consistency. A high speed blender such as a Vitamix or Ninja is best if you’re using one.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 350F / 175C.
Spread the walnuts onto a baking sheet in a single layer and bake for 7 minutes or until toasted. Since walnuts have a high fat content, be sure to check them often to prevent them from burning.
Pour the toasted walnuts into a food processor or blender (no need to cool first) and whiz until smooth. You’ll need to scrape the sides down often. It will take about 7 minutes to go from nuts, to crumbles, to thick lovely walnut butter.
Once it’s turned to walnut butter, add the maple syrup, cinnamon and salt and process just to combine.
Store in an airtight container or glass jar with a lid in the fridge for up to 1 month.
Tips
Walnuts have a very high fat content making it easy to burn. When you are toasting them, be sure to check on them frequently to keep them at the correct temperature. They don't take long!
Instead of toasting the walnuts in the oven, you can toast them, in batches, in a dry frying pan (no oil), stirring often.
Homemade nut butter may sometimes seem like they will never come together in the food processor or blender. It's important to be patient and keep scraping down the sides with a rubber spatula.
If you’d like a walnut butter that is less thick, add in a few teaspoon of oil until desired consistency is reached.
Serving Suggestions
Use walnut butter just like you would use peanut butter - on toast, in sandwiches etc...
Spread it onto toast, then pile it with some tasty fried bananas.
Add a spoonful to oatmeal for a taste and protein boost.
Make a delicious Walnut Butter & Jelly Cupcake by replacing the peanut butter.
Add it to these Beetroot Chocolate Bliss Balls.
Spread it on as the base for these Mini Apple Pizzas.
Variations
Use honey or agave nectar in place of the maple syrup for more refined sugar free sweetener options.
Throw in a pinch of cayenne pepper and omit cinnamon and maple syrup if you are using walnut butter to make a sauce in a savory recipe.
Add in some vanilla extract or fresh vanilla bean powder.
Use some pumpkin spice blend in place of the cinnamon for more layers of flavor.
Add a couple tablespoons of cocoa powder at the end for a rich chocolate walnut butter.
Storage
Storing: Homemade walnut butter can be stored in the fridge for up to one month. The oils in walnuts are sensitive so they tend to have less of a shelf life than other nut butters.
Freezing: Freezing nut butters is not recommended because the fats and proteins will change their structure when they are thawed resulting in a broken consistency.
FAQs
Can I use raw walnuts to make walnut butter? You can but it is not recommended. Once walnuts are toasted they are able to release their natural flavors and oils which helps them turn into nut butter easily. When they are raw, it will be more difficult and will not taste the same.
Is walnut butter bitter? Walnuts in general are more bitter than others so it may have a slightly bitter taste, however this recipe contains maple syrup and salt that will help combat any bitter flavor.
Are almonds or walnuts better for you? Nutritionally speaking, walnuts have much more nutrition and healthy fats. Eating more nuts in your diet in general is a good thing!
More condiment recipes
I'm sure you'll love this walnut butter recipe as much as we do! Try these other simple condiment recipes too.
- Homemade Ketchup
- Tartare Sauce
- Mushroom Gravy
- Vegan Gravy
- Vegan Chicken Broth
- Old Bay Seasoning
- Baharat
- Raspberry Syrup
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📖 Recipe
Walnut Butter
Equipment
Ingredients
- 2 ½ cups (280g) raw walnuts
- ½ tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F / 175°C.
- Spread the walnuts onto a baking sheet in a single layer and bake for 7 minutes or until toasted - check them often as they can quickly burn.TIP: You can also toast the walnuts, in batches, in a dry frying pan over a medium heat, stirring often.
- Pour the toasted walnuts into a food processor or blender (no need to cool first) and whiz until smooth. You’ll need to scrape the sides down often. It will take about 7 minutes to go from nuts, to crumbles, to thick lovely walnut butter.
- Once it’s turned to walnut butter, add the maple syrup, cinnamon and salt and process just to combine.
- Store in an airtight container in the fridge for up to 1 month.
Video
Notes
- Use walnut butter just like you would use peanut butter - on toast, in sandwiches etc...
- Add a spoonful to oatmeal for a taste and protein boost.
- Make a delicious Walnut Butter & Jelly Cupcake by replacing the peanut butter.
- Add it to these Beetroot Chocolate Bliss Balls.
- Spread it on as the base for these Mini Apple Pizzas.
- Use honey or agave nectar in place of the maple syrup for more refined sugar free sweetener options.
- Throw in a pinch of cayenne pepper and omit cinnamon and maple syrup if you are using walnut butter to make a sauce in a savory recipe.
- Add in some vanilla extract or fresh vanilla bean powder.
- Use some pumpkin spice blend in place of the cinnamon for more layers of flavor.
- Add a couple of tablespoons of cocoa powder at the end for a rich chocolate walnut butter.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Shashi
Forget the bread - just hand me a spoon and step away! 🙂 I love this walnut butter! I made it once and made a cookie cake with it!
Dannii
We make a maple cinnamon pecan butter, but I am going to have to give it a try with walnuts for a change.
Jess
Anytime you can make something inside of buying it, I am all for it. This nut butter is no exception...love that it only has 4 ingredients!
Jacqueline Meldrum
Oh I've not tried walnut butter
yet. Good idea! I'll have to try that.
Claudia Lamascolo
What a wonderful new addition to my spreads for toast love this!