It’s light and airy with the delicate sweetness of honey and beautiful tones of toasted walnuts. It’s one marvelous spread and your morning biscuits might never be the same!
Compound butters make a great addition to any menu. You can blend them with a variety of ingredients including spices, oils, nuts or honey, making them either savory or sweet. And they are really quite simple to make. Honey walnut butter falls into the sweet category of compound butters, though not too sweet. Creamy butter is blended with toasted walnut oil, thick luscious honey and a subtle note of crunch from toasted walnuts.
The walnut oil brings a nutty silkiness and creates a light butter that spreads easily even when chilled. Look for toasted walnut oil – just like nuts, toasting adds a depth of flavor that’s quite wonderful. For the butter use unsalted, allowing you to adjust the amount of salt to enhance the flavors and suit your taste.
Before you start make sure you butter is very soft. This makes it easier to blend into the walnut oil and honey giving you a smooth, creamy butter.
Give it a chill for about 2 to 3 hours to firm up a bit then you can scoop it into a serving dish or roll it into logs and freeze for later.
Whip up a batch and pop some in your freezer – it will be perfect for your weekend guests!
Walnut Honey Butter
1-½ cups butter, room temperature
½ cup toasted walnut oil
½ cup honey
½ teaspoon kosher salt
½ cup finely chopped toasted walnuts
Place the butter in a mixing bowl. Pour in the walnut oil, honey, and the kosher salt.
Beat, starting on low speed, until the butter starts to blend into the oil and honey, about 30 seconds. Raise the speed to medium and continue beating until the butter is smooth and creamy, about 1 minute. Toss in the toasted walnuts and blend in on low speed.
Scrape down the sides of the bowl to make sure all the butter is blended into the walnut oil and honey.
Let the butter chill for about 2 to 3 hours to allow it to set up slightly, making it easier to handle. You can wrap it up in plastic film and use the lid of a butter dish to shape it then let it firm up in the refrigerator overnight. Or transfer the butter to a serving dish and chill.
Let the butter chill to completely firm up and serve chilled. The butter will soften as it warms – keep refrigerated for several weeks or frozen up to 6 months.
Makes about 2 cups of honey walnut butter.
Honey Walnut Butter
Equipment
- Electric mixer
Ingredients
- 1-½ cups butter, room temperature
- ½ cup toasted walnut oil
- ½ cup honey
- ½ teaspoon kosher salt
- ½ cup finely chopped toasted walnuts
Instructions
- Place the butter in a mixing bowl. Pour in the walnut oil, honey, and the kosher salt.
- Beat, starting on low speed until the butter starts to blend into the oil and honey, about 30 seconds. Raise the speed to medium and continue beating until the butter is smooth and creamy, about 1 minute.
- Toss in the toasted walnuts and blend in on low speed. Scrape down the sides of the bowl to make sure all the butter is blended into the walnut oil and honey.
- Let the butter chill for about 2 to 3 hours to allow it to set up slightly, making it easier to handle.
- Transfer the butter to a serving dish or scoop it onto a sheet of food film and shape it into a roll.
- Let the butter chill to completely firm up and serve chilled. The butter will soften as it warms – keep refrigerated for several weeks or frozen up to 6 months.
