Walnut Butter

Walnut Butter | ChopChop


For a change from peanut butter, make a batch of outrageously good and good-for-you walnut butter! You can use raw or toasted walnuts: raw walnuts make a very creamy and smooth texture that tastes like a just-shelled walnut, while toasted walnuts make a sweet, coarse, and nubby spread. By Mollie Katzen, courtesy of the California Walnut Board.

Hands-on time: 15 minutes
Total time: 15 minutes
Makes: 8 Servings (1 cup)

Kitchen Gear: 

Measuring cup
Measuring spoons
Food processor (adult needed)


2 cups
raw or toasted walnuts
1⁄4 teaspoon
2 teaspoons
canola oil (or as needed)
cinnamon and/or honey (if you like)


  1. With the help of your adult, carefully put the steel blade in the food processor. Add the walnuts, turn on the food processor and process until they become sticky and paste-like.
  2. Add the salt and the oil, a little bit at a time, until the walnut butter binds together. If you like, add a little honey and/or cinnamon to taste.
  3. Cover and refrigerate up to 1 week.


Did You Know? The Greeks called walnuts karyon, which means “head”.  If you look closely, the shell looks a human skull and the nut looks like a brain!