White Chocolate Walnut Butter Recipe

• 1/2 cup white chocolate chips
• 2 cups walnuts
• 2 tablespoons walnut oil, or other neutral oil
• 1/2 teaspoon fleur de sel, or 1/4 teaspoon kosher salt
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon cinnamon

1. Put the chocolate chips in a small, microwave-safe bowl and microwave on high for 20-second intervals until the chocolate is mostly melted and almost completely smooth. Stir until completely melted and smooth and set aside to cool slightly.
2. Put the walnuts in a food processor and process until they breakdown and form a smooth paste, scraping down the bowl once or twice, 2 to 4 minutes. With the motor running, slowly drizzle in the oil and process until it is incorporated and the walnut butter is thick, 1 minute.
3. Add the fleur de sel, vanilla, cinnamon, and white chocolate and process until combined. Transfer the walnut butter to a jar with a tight-fitting lid and store at room temperature for up to a week, or refrigerate for up to a month. If storing in the refrigerator, allow the walnut butter to come to room temperature before serving.

white chocolate chips, walnuts, walnut oil, kosher salt, vanilla, cinnamon

Taken from www.seriouseats.com/recipes/2013/03/white-chocolate-and-walnut-butter-recipe.html (may not work)