The Nut Butter Nut returns!

No matter what fun nut butter concoctions are in my fridge, there are always two staples: Pecan Cashew Almond Butter, and this special treat that I’m bringing you today, Cinnamon Roll Walnut Butter.

This stuff is amazing on everything.

I’ve found the secret to great roasted walnuts is low heat for longer times; bringing out their deep, rich flavour without the bitterness. If you can’t find date sugar, coconut sugar or brown sugar is a good substitute, but date sugar has a delicious, molasses-y taste that enhances any baked good, so don’t be shy about seeking it out! Don’t use any liquid sweeteners here; they’ll make the butter sticky.

What will you butter up?

Cinnamon Roll Walnut Butter

 

Print

Author: noctekana@gmail.com

Ingredients

• 1 cup raw walnut halves
• ½ cup toasted slices almonds
• 1 Tbsp date sugar, or coconut/brown sugar
• 1 tsp cinnamon
• pinch sea salt

Instructions

1. Roast walnuts at 225 degrees on a baking sheet for 30-40 minutes, until very aromatic. If using a dark, non-stick sheet, watch carefully and flip a few times (they will burn faster). Let cool for 15 minutes.
2. Add walnuts and almonds to a blender and blend on high until smooth and oily. Add sugar, cinnamon, and salt, and blend for another 10 seconds. Store in a jar or airtight container in the fridge.

3.5.3208