Oh boy, I'm in trouble now. You see this gorgeous rich, dark brown vision of loveliness? It's my newest addiction. I've been doing some reading about the amazing benefits of walnuts. They are extremely high in antioxidants, omega-3 fats and can help lower bad cholesterol levels.
So, I set out to make a walnut spread, but not just a plain walnut spread. A walnut, cinnamon, maple and vanilla infused spread. Oh yeah, I added a few pecans too for creaminess. All of these ingredients create the richest, thickest paste you want to dress your toast with. It is not like other nut butters, it is a bit thicker....yet it spreads beautifully on toast.
Recipe: Makes 1 cup
- 2 heaping cups (240 grams) raw walnuts
- 1/2 cup (60 grams) raw pecans
- 4 tablespoons grade B maple syrup, room temperature
- 4 teaspoons cinnamon
- 3-4 vanilla beans, cut with seeds scraped out
- 1/8 teaspoon sea salt
Preheat at oven to 300 degrees and line a sheet pan with parchment paper. Spread out the walnuts and pecans and roast for 10 minutes, until fragrant. Add the nuts and syrup to a food processor and pulse until puréed, smooth and no longer crumbly, scraping the sides as necessary. This may take a few minutes depending on your processor. Slice the vanilla beans down the middle and scrape all the seeds out with a spoon. Be sure to get them all out. Add the cinnamon, salt and vanilla seeds to the food processor. Process until smooth and creamy, scraping the sides as necessary. It should reach a thick, paste-like consistency, as in the photos.