1 pound California walnuts
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
3-4 teaspoons walnut oil
In a blender or food processor, grind the walnuts for 3-4 minutes untl the mixture becomes sticky or paste-like.
Add the cinnamon, nutmeg and ground cloves and blend well.
Add the walnut oil, a little bit at a time until the walnut butter binds together (about 5-10 minutes).
Spoon the butter into a container with a lid, seal, and store in the refrigerator until ready to use.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Savor the bold flavors of this plant-based, air-fried, buffalo cauliflower and walnuts; an irresistible and zesty appetizer bursting with flavor and crunch.
