MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Walnut-Bourbon Butter
 Categories: Nuts, Booze, Condiments
      Yield: 4 half-pints

      5 c  Black walnut pieces (1 lb)
      1 ts Kosher salt
    1/2 c  Sorghum molasses
      5 tb Canola or walnut oil; more
           - for topping jars
    1/4 c  Bourbon; +1 tb, such as
           - Watershed or Cedar Ridge
     10 dr Terra Spice bourbon extract
           - (optional)

  Soak walnuts in enough hot water to cover for 30 minutes. While
  nuts soak, set the oven @ 400 F/205 C. Sterilize glass jars-either
  four 8 oz jars, two pint jars, or one quart jar - and their lids
  and bands.

  When walnuts are done soaking and the oven is heated, drain the
  nuts and spread them in a single baking on a sheet pan. Toast
  walnuts for about 10 minutes, stirring halfway through. Take care
  not to let them burn. When your kitchen fills with the faint aroma
  of toasted black walnuts, they are ready.

  Remove the toasted walnuts from the oven and carefully remove the
  nuts to a plate, allowing them to cool for several minutes. Then,
  add the walnuts and the remaining ingredients to a food processor
  and pulverize until smooth. Add more water if necessary to achieve
  a thick but flowing paste.

  Carefully pack the walnut butter into sterilized jars, making sure
  to eliminate any air pockets. Place 1-2 tb oil on top of the walnut
  butter. Secure the lids and bands on each jar, then refrigerate.
  The black walnut butter will keep for 4 weeks in the refrigerator.

  RECIPE FROM: https://midwesterner.org

  Uncle Dirty Dave's Archives

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