Preserved: White Chocolate Walnut Butter
Since having my baby last fall, I've eaten a lot of peanut butter and jelly sandwiches. I can slap one together whenever I have a free nanosecond, we always have the ingredients on hand, and they are perfectly acceptable for breakfast or lunch (and sometimes dinner).
But lately I've grown a bit bored. Since I write this column, I always have a variety of jams to choose from, and yet I always pair them with the same peanut butter. Delicious as Skippy Creamy is, it was time to change things up. With walnuts. And white chocolate.
Ninety-nine times out of one hundred I would tell you to toast your nuts before using them, but this is one recipe where I actually think they are better left alone. Untoasted walnuts have a creaminess that works especially well in this nut butter. Sweet white chocolate, hints of vanilla and cinnamon, and just a bit fleur de sel make for a spread that is worthy of a special occasion. Like naptime.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.