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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.
Prep.
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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
chestnut-butter
- 2 c chestnuts
- 1/2 c walnuts
- 2 T sunflower oil
- 1/2 t salt
- 3 T water
Chestnut Butter Directions
- 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.