Tested till perfect Maple Walnut Butter
Maple Walnut Butter
Photography by Joe Kim/TC Media

Maple Walnut Butter

Soaking walnuts in water overnight rids them of any bitter aftertaste. This butter may appear dry, but don't worry -- it is extremely smooth and creamy, and spreads very easily.

By Irene Fong and The Test Kitchen

Source: Canadian Living

Recipe4 out of 5 based on 5 ratings.
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  • Prep time 10 minutes
  • Total time 14 hours 15 minutes (with soaking, drying and cooling)
  • Portion size about 1-1/4 cups


  • 2-1/2 cups 2-1/2cupswalnut halfwalnut halves
  • 1 tbsp 1tbspmaple syrup
  • 1/4 tsp 1/4tspsalt
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In bowl, cover walnuts with water. Cover with tea towel and soak for 12 hours or for up to 24 hours.

Drain walnuts; blot with paper towel. Bake on parchment paper–lined baking sheet in 275°F (140°C) oven, turning once, until crisp, about 1 hour. Let cool completely.

In food processor, puree walnuts until smooth, about 3 minutes, scraping down side occasionally. Add maple syrup and salt; process to combine.

Make-ahead: refrigerate in airtight container for up to 1 week.

Nutritional Information per 1 tbsp: about

cal 84 pro 2g total fat 8g sat. fat 1g
carb 2g dietary fibre 1g sugar 1g sodium 29mg
potassium 57mg %RDI: 0 calcium 1 iron 3
folate 5
This recipe is featured on Canadian favourites: 31 delicious Canadian-inspired recipes
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