This chestut butter would make a lovely home-made gift for the holidays. It's very adaptable to your tastes: try adding a pinch or two of cardamom or cinnamon, 1/2 teaspoon or so of vanilla extract, and if you'd prefer something sweeter, drizzle in 1-2 tablespoons of maple syrup at the end.
|2 T||sunflower oil|
Preheat oven to 450˚F.
Prepare the chestnuts by cutting a small x on the top of each one with a very sharp knife. It's better to go all the way through the shell into the flesh of the chestnut than to not cut them deep enough. Arrange on a baking sheet, sliced sides up, and bake for 20-30 minutes, until they turn darker brown and the sliced edges peel back to reveal the chestnut inside. Allow to cool and then peel them. It's ok if they break while peeling.
Use the same baking sheet to toast the walnuts for 5-7 minutes.
Place the walnuts and chestnuts in the bowl of a food processor and pulse until ground very fine. Add oil and salt and pulse to combine. Add water, 1 tablespoon at a time, and process until it has reached a nice, creamy texture. Iff you're adding any spices, extracts, or maple syrup (see note), add now and process until incorporated.
Keep in a sealed jar in the refrigerator for up to two weeks.
Try adding a pinch or two of cardamom or cinnamon, 1/2 teaspoon or so of vanilla extract, and if you'd prefer something sweeter, drizzle in 1-2 tablespoons of maple syrup at the end.