Candied Walnut Butter

  • Yield: 6 servings


2cups water
-- kosher salt or plain salt*
1cup California walnuts, in halves and/or large pieces
3tablespoons powdered sugar
1cup canola oil
3tablespoons unsalted butter
1/2teaspoon ground black pepper


  1. To make the candied walnut butter, bring the water and 2 teaspoons kosher salt to a boil in a medium-sized saucepan.  Add the walnuts, return to a boil, and boil for 2 minutes.  Drain the walnuts thoroughly, and while they are warm, toss them together in a bowl with the powdered sugar, until the walnuts are coated.         
  2. In a clean, dry, medium-sized saucepan, heat canola oil over moderate heat to 350ºF.  Add the walnuts and fry them, stirring almost constantly with a skimmer or slotted spoon, for about 2 minutes, or until the walnuts are golden brown; be careful not to let them get too dark.  With a skimmer or slotted spoon, lift the nuts from the oil and place them on a sheet of parchment paper or foil to cool. 
  3. Transfer the walnuts to a food processor fitted with the metal blade.  Add the butter, pepper, and 1 teaspoon kosher salt.  Process for a minute or two, until the walnuts are finely ground and blended with the butter, stopping once or twice to scrape down the sides with a rubber spatula.  Scrape the candied walnut butter into small bowl, cover with plastic wrap and set aside.
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