← Replies in WALNUT BUTTER WITH MAPLE AND CINNAMON Recipe

When making walnut butter, which I do frequently, I have found the order you add in the additional ingredients makes it more "runny" vs "solid". I always roast the nuts first. Then use a high speed blender to get them to first the crumb-texture stage, then they start to form into a chunky butter like consistency, then a bit longer for smooth. Then I remove it from the high speed blender/food processor and put it in the jar I'm going to store it in, BEFORE adding in the sweetener and/or spices like salt and/or cinnamon. This process keeps it from seizing up before hand and keeps the texture more smooth (even if I did the chunky version of smooth). Then when I add in the sweetener and seasoning, I stir it in by hand like that PB swirl style. Works perfectly to keep the texture nice.