Preserved
030413-243171-preserved-white-chocoalte-walnut-butter-primary.jpg

[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.

About This Recipe

Yield: Makes 1 cup
Active time: 10 minutes
Total time: 10 minutes

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. 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. 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. 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.