Cinnamon Maple Walnut Butter
Cinnamon Maple Walnut Butter is an all natural spread that you’ll love putting on just about everything! Made in just a matter of minutes with 4 wonderfully simple and inexpensive ingredients, you’ll find yourself making jar after jar of this budget friendly butter.
Cinnamon Maple Walnut Butter
Move out of the way, peanut butter. Cinnamon maple walnut butter is here to stay as my new favorite spread! It’s vegan, easy to make, smooth as can be, and perfectly sweet. I love when nut butters have just a hint of sweetness that compliments their earthiness, and that’s exactly what the maple syrup in this recipe does. Plus, there’s tons of delicious warmth from the cinnamon that’s SO good!
Let’s get into the real reason people try anything other than peanut butter – the health reasons! Chances are, if you’re trying other nut butters, it’s because you either have a peanut allergy or want your nut butter to have a few more health benefits. You’re in luck! Walnuts are incredibly nutritious nuts. They’re rich in omega-3 fats, antioxidants, protein, and more. When you enjoy this walnut butter as a snack, you’re treating yourself AND your body.
The options for this walnut butter are pretty limitless. If you’d spread peanut butter on something, chances are, this walnut butter would be just as good! I like to enjoy it first thing in the morning with my toast. It’s also tasty on english muffins, apple slices, or even mixed into your oatmeal! No matter how you choose to enjoy your homemade, preservative-free cinnamon maple walnut butter, you’re going to love it.
How to Make It
Blend. Add the walnuts, honey, cinnamon and salt to a food processor and process for 1 minute until the mixture resembles coarse sand.
Blend again. Scrape down the sides of the bowl with a rubber spatula and process again for 1-2 minutes longer until it is thick and paste like.
Decide your desired consistency. For a looser butter, process for an additional 1-2 minutes.
Enjoy! Enjoy this nut butter right away, or store in an airtight container in the refrigerator for up to 10 days.
What else can I add to cinnamon maple walnut butter?
I like this walnut butter just the way it is. It’s simple, yet satisfying with the flavors of maple syrup and cinnamon. However, you can add a few other ingredients to change up the taste if you’d like! A teaspoon of pure vanilla extract will add more sweetness and depth, and a sprinkle of nutmeg will add more warmth. If it’s the fall season when you make this, consider adding some pumpkin pie spice to make this an autumnal treat!
Why do I need to store walnut butter in the refrigerator?
When peanut butter goes into the fridge, it can sometimes become too thick to spread on a slice of bread. However, you won’t find that to be an issue with walnut butter! Walnut butter is creamy and stays that way when refrigerated. You can keep it in an airtight jar at room temperature, but it’ll only stay fresh there for about 5-6 days. It stays fresh in the fridge for up to 10 days, so if you’d like to keep it fresher longer, the fridge is the way to go.
Why is my walnut butter super thick?
If you’ve been blending for a while and your walnut butter is super thick, don’t panic! That happens sometimes. Just add in a little more maple syrup or even canola oil to help thin things out. Just be very careful not to add too much, because once it’s blended in, there’s no getting it out.
Spread love AND homemade spreads to your friends and neighbors!
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Get the Recipe: Cinnamon Maple Walnut Butter
Ingredients
- 2 cups raw, unsalted walnuts
- 1 teaspoon honey
- 1/2 teaspoon ground cinnamon
- Pinch salt
Equipment
- food processor
Instructions
- Add the walnuts, honey, cinnamon and salt to a food processor and process for 1 minute until the mixture resembles coarse sand.
- Scrape down the sides of the bowl with a rubber spatula and process again for 1-2 minutes longer until it is thick and paste like.
- For a looser butter, process for an additional 1-2 minutes.
- Store in an airtight container in the refrigerator for up to 10 days.
2 Comments on “Cinnamon Maple Walnut Butter”
I think there is a typo. It says it is a maple walnut butter, but the recipe uses honey instead of maple syrup. Would probably be good either way, but different. I haven’t made it yet.
You are correct! It is supposed to be maple syrup but honey does work well, too!