Roasted Walnut Butter

Who says cravings have to be a bad thing? Roasted walnut butter allows you to snack healthy and happily while indulging in the creamy taste of fresh, homemade nut butter. Spread on apples, celery or whole grain toast for a nutritious mid-morning or afternoon snack.

For more great walnut recipes please visit the California Walnut Commission


2 cups California walnuts, toasted 500 mL
1 tbsp safflower oil (or other light tasting oil like grapeseed or sunflower) 15 mL
1 tbsp honey 15 mL
1/2 tsp sea salt 2 mL


In a food processor, blend the walnuts until finely crumbed and they begin to form a paste. Slowly drizzle in oil while blending to incorporate. Continue to blend, stopping periodically to scrape down the sides of the processor, until you achieve a nut butter consistency. Add honey and salt, blending to incorporate. The entire process should take between 5 to10 minutes depending on your food processor.

Keep refrigerated in an airtight container for up to one month.

Makes 1 cup (250 mL).

Chef’s Tip: Try adding cinnamon or vanilla flavouring for variation.

PER SERVING (1 tbsp/15 mL): about 100 cal, 2 g pro, 10 g fat (1 g sat. fat), 3 g carb, 1 g fibre, 0 mg chol, 72 mg sodium. %RDI: 2% calcium, 3% iron, 0% vit A, 0% vit C.


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  1. This looks pretty interesting but never really tried walnut butter before.


    Might be easier to just buy it too 🙂

    Posted by Karen | January 23, 2011, 1:53 pm