So the work week is over (congrats you made it!) and what better to fix your Friday happy hour damage or just break the fast than some upgraded breakfast spread? We admit, the walnut butter was possibly the most pain-inducing test (we went through half a loaf of bread trying to spread some chunkier versions), but we nailed it after a few rounds for your sandwich-slathering pleasure. Don't be alarmed that it's not super creamy like the peanut butter; you didn't do anything wrong, the walnut butter is more of a textured spread. That being said, we added maple syrup to it for some sweetness and that, with our sandwiches, it is what Saturday mornings were made for. Try it on your pancakes, waffles, or French toast too; you won't be sorry.
Homemade Maple Walnut Spread 2 Cups Walnuts 2 Tsp Maple Syrup 1 Tbsp Safflower Oil 1/2 Tsp Coarse Salt
Place walnuts in a medium sized bowl and cover with tepid water. Soak overnight.Preheat oven to 350. Drain walnuts and place on a rimmed baking sheet. Roast until golden and aromatic.Remove from oven and transfer to the bowl of a food processor. Pulse until crunched, about 1 minute.Scrape down the sides and add oil, maple syrup and salt.Process until well-combined.Place walnut spread in an airtight container and store in refrigerator. Sandwiches (Note: these sandwiches were not made with the final walnut spread. The final one is more spreadable #1stblogshootlessons)