x

Email this Recipe

Preserved

White Chocolate Walnut Butter

White Chocolate Walnut Butter

[Photograph: Lucy Baker]

Untoasted walnuts have a creaminess that works especially well in this nut butter. Sweet white chocolate, hints of vanilla and cinnamon, and just a bit fleur de sel make for a spread that is worthy of a special occasion. If you don't have walnut oil, canola or any other neutral oil will do just fine.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.

White Chocolate Walnut Butter

Loading text goes here What's This? OK

About This Recipe

Yield:Makes 1 cup
Active time:10 minutes
Total time:10 minutes
This recipe appears in: Preserved: White Chocolate Walnut Butter

Ingredients

  • 1/2 cup white chocolate chips
  • 2 cups walnuts
  • 2 tablespoons walnut oil, or other neutral oil
  • 1/2 teaspoon fleur de sel, or 1/4 teaspoon kosher salt
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon

Procedures

  1. 1

    Put the chocolate chips in a small, microwave-safe bowl and microwave on high for 20-second intervals until the chocolate is mostly melted and almost completely smooth. Stir until completely melted and smooth and set aside to cool slightly.

  2. 2

    Put the walnuts in a food processor and process until they breakdown and form a smooth paste, scraping down the bowl once or twice, 2 to 4 minutes. With the motor running, slowly drizzle in the oil and process until it is incorporated and the walnut butter is thick, 1 minute.

  3. 3

    Add the fleur de sel, vanilla, cinnamon, and white chocolate and process until combined. Transfer the walnut butter to a jar with a tight-fitting lid and store at room temperature for up to a week, or refrigerate for up to a month. If storing in the refrigerator, allow the walnut butter to come to room temperature before serving.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: