Walnut and Brown Butter Spread

👨‍🍳 Method

1. 1
   Preheat the oven to 170°C (340°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Spread the almonds on a baking sheet and toast in the oven 10 minutes, until it is golden and gives off an aroma. Cool completely.

   OvenBaking pan
3. 3
   Melt the butter in a skillet over medium heat and keep heating, stirring, until it browns and smells nutty. Remove from the heat before it burns.

   StoveFrying pan
4. 4
   Add the almonds to the butter and stir.
5. 5
   Grind the almonds with the butter In a blender until a paste forms.

   ⚙ Grinding in a Food ProcessorBlender

   💡At first the nuts grind into crumbs and then into clumps: keep grinding, stopping now and then to scrape down the sides, until the oils are released and the mass turns into a paste.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6. 6
   Add the canola oil, honey, cinnamon and salt and process until a smooth paste forms.
7. 7
   Transfer to a clean jar and store up to two weeks at room temperature, and up to a month in the fridge.

   Jar