Walnut Butter

5 from 1 vote

With this easy 2-step recipe learn how to make walnut butter that turns out super creamy, silky smooth, and absolutely delicious in just 20 minutes!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 523kcal

Pre-heat oven to 180 C / 356 F ( no fan).
Spread the walnuts on a baking tray in a single layer and toast them for 10-12 minutes, until fragrant and slightly darker in color.
Let the walnuts come to room temperature before processing them
Transfer the walnuts to your blender or food processor and start processing them on high power taking a break every 30-60 seconds. Scrape down the sides with a spatula during the breaks.
The walnuts will first break into a crumb-like consistency, then into a thick walnut paste, then it will get creamier, followed by a silky smooth liquid texture.
The process can take anywhere in between 2-10 minutes depending on the power of your machine. For me, it took 2 minutes for super smooth and runny walnut butter.
I find that adding one or two pinches of salt will balance the flavor and improves the bitterness of the walnut (if there is any). You can also add sugar or other sweetener and spices after you achieved the right consistency on your walnut butter.

Toasting the nuts helps to release their oil, which makes them more flavorful and much easier to process than raw walnut butter. Do not skip this step.
You must use a high-speed blender or food processor to make nut butter or the machine will burn down. For example, mine is 1600kw.
Never process hot walnuts. Doing so can overheat your machine. The nuts must cool to room temperature before they can be turned into butter.
If your nuts turn into a clump in the blender or they just don’t seem to be pureeing even after 10 minutes, slowly add a bit of coconut oil, water, or maple syrup to loosen them up.