BEER NUT AND WALNUT BUTTER SPREAD
Of course this is a high fat spread, but compared to others it’s more nutrient and fiber dense. The grainy texture is more reminiscent of grainy crystals than peanuts. A higher powered food processor would produce a creamier texture, if that’s what you want. I like rustic for this, because I like those fine crystals! Spread on your favorite toasted breads and drizzle with heated jams and/or maple syrup!
Makes approx. 4 cups
3 c. beer nuts
2 c. walnut halves
1/2 c. Grade A maple syrup
1/4 c. sugar
3 t. liquid smoke or more
3/4 c. warm (not hot) water
1 T. LIQUID AMINOS by BRAGG (soy sauce substitute)
3 t. cinnamon
2 t. powdered ginger
1/2 t. pink Himalayan salt
1/2 c. apple cider
Combine beer nuts and walnuts in food processor and process till mealy, then process longer till bits start sticking together. Turn the unit off every 30 seconds to keep from overheating it and to stir up nuts from bottom of container.
Add remaining ingredients, except apple cider, and process till as smooth as possible, again shutting off unit every 30 seconds to keep unit from over-heating.
Now add apple cider and continue to process till fluffy.
Transfer to covered containers and refrigerate.
Top with heated or chilled jams or preserves and/or maple syrup or chocolate sauce.
CHEF DAVIES-TIGHT™ 