Soaking walnuts in water overnight rids them of any bitter aftertaste. This butter may appear dry, but don't worry -- it is extremely smooth and creamy, and spreads very easily.
- Portion size 4 servings
- Credits : Canadian Living
Ingredients
Method
In bowl, cover walnuts with water. Cover with tea towel and soak for 12 hours or for up to 24 hours.Drain walnuts; blot with paper towel. Bake on parchment paper–lined baking sheet in 275°F (140°C) oven, turning once, until crisp, about 1 hour. Let cool completely.
In food processor, puree walnuts until smooth, about 3 minutes, scraping down side occasionally. Add maple syrup and salt; process to combine.
Make-ahead: refrigerate in airtight container for up to 1 week.
Nutritional facts per 1 tbsp: about
- Fibre 1 g
- Sodium 29 mg
- Sugars 1 g
- Protein 2 g
- Calories 84.0
- Total fat 8 g
- Potassium 57 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
