Baklava Butter

I adore Baklava. I’ve never met one I didn’t like! But as far as making it, I’m not sure I have the patience, with all the layering that needs to be done. And then, after making it, I’d want to eat all of it! It’s so sweet and nutty--completely addicting. How could I turn it away, with all of those nuts, the sweet honey, and the crunchy, paper thin layers of phyllo dough?

I’ve found a way to get all of my favorite things from Baklava, without all of the work. How does it taste? Nutty, crunchy, sweet--but not too sweet, and there’s the telltale signature spice, cinnamon. I don’t see how I can go any amount of time without this in my kitchen.

The other day, while out shopping with Billy, I stopped to check out the cooking mags. I have an addiction, ok? I know, you do, too! The rack was filled with comfort food related issues for slow cookers (of which I don’t have) and casseroles (Billy strongly dislikes casseroles of almost any kind). I saw an issue of Cuisine at Home, which I’ve only ever picked up once or twice. But skimming through it, I saw quite a few promising recipes.

I didn’t even pick the magazine up to read it until a few days later when we got some free time. This recipe for Baklava Butter nearly jumped off the page while screaming my name. It’s true! I went out almost right away and got the nuts to make it.

Speaking of nuts, I know they can be expensive. Trader Joe’s has very reasonable prices on nuts if you’re near one. Whole Foods allows you to buy just the amount you need in the bulk foods aisle. If these aren’t options for you, try your nearest natural foods store. They’ll likely have a bulk food section. If none of these options are going to happen for you, then pick up the nuts you can. I’m sure this spread would be just as fantastic if you can only get one or two types of the nuts.

Don’t even get me started on the health benefits of nuts! By now, you should already know how fabulous they are for you, but if you don’t, check out this site. Every single nut in this recipe is so good for you! And it’s sweetened only with honey. Best part? You don’t have to mess around with blanching and skinning the nuts. Plus, it’s a no bake, quickie snack. So make some!

Baklava Butter

Makes just over 2 cups.
Adapted from Cuisine at Home.

1 cup almonds
2/3 cup walnuts
2/3 cup cashews
2/3 cup shelled pistachios
1/2 cup honey (Use organic! Cheap honey is full of nasty hidden chemicals and HFCS.)
1/2 cup water
Couple pinches kosher salt
1 tsp ground cinnamon

Pulse all of the ingredients in a food processor about 20-30 times. you still want to have some of the nutty texture, so don't overdo it.

Store in an airtight container in the fridge.

Note: All of the nuts I used were roasted, not raw. You can certainly use raw if you'd like, and combined with honey, can be a raw spread for you to enjoy! If any of the nuts are salted, taste for seasoning before you add some salt.

So simple!

• Serve this with your favorite bread, bagel, roll, etc.
• Billy chose to swirl some into some Greek yogurt and said it was amazing. A must try!

Espresso Pumpkin Spiced Walnuts and a Prize Package

Espresso, pumpkin pie spice, a touch of cayenne, a bit of sugar and a few other ingredients, and you can have these spiced walnuts ready to go, too.

Hmm? Why yes, I did say espresso and pumpkin pie spice.

Elle, you’re obsessed.

What? Who said that? Shut up. So what? They go so well together! And in so many things! Like lattes! And milkshakes! Ok, maybe I am slightly obsessed. A little.

By the way, easy holiday gift alert here! If you’re the type of person that likes to give homemade gifts, these are an addictive option. Need some nibblers to put out around the house during the holidays? Consider these--but make a lot, they’re going to go quickly! Nice hostess gift, too.

It just so happens that the other day on Twitter, I saw a conversation between my friend Barb, of Creative Culinary, and Jennifer, who represents California Walnuts. (You can follow Jennifer at @CAWalnuts and Barb at @CreativCulinary.) They were talking about toasting walnuts, and as it happened, I was heading into the kitchen to do that exact thing. A delicious coincidence, for sure! We quickly decided to each do our recipes, and then link up to them today. Jennifer and California Walnuts have been very gracious and offered a fantastic prize package to our readers! What will two lucky readers (one on my blog and one on Barb’s) receive?

Giveaway Closed, but the walnuts are still fantastic, so check out the recipe! The lucky random winner was April. Thanks, everyone!

• Walnuts Apron
• Spatula
• Cutting Board
• 4 lb. bag of California Walnuts

You’ll get a great head start on holiday baking with this package! That’s a lot of nuts, too, so if you’ve got a hot kitchen, store extra in the freezer to keep them nice and fresh.

Espresso Pumpkin Spiced Walnuts

adapted from Cooks.com

I used chopped walnuts here, because most of the spiced nuts were actually used in another recipe that I’ll be posting soon. If you’re making these for a gift or for a nibbly snack, go ahead and use whole walnuts or walnut halves.

1 TB espresso powder
1/2 cup sugar
1/2 tsp pumpkin pie spice
pinch of cayenne powder
pinch of salt
1/4 cup water
2 1/2 cups California walnuts, toasted in the oven for about 15 minutes at 300 degrees

Line a baking sheet with parchment paper.

Combine the espresso powder, sugar, pumpkin pie spice, cayenne, salt and water in a large sauté pan over medium heat. Stir occasionally until the sugar is dissolved.

Stir in the walnuts and crank up the heat to medium high. When the liquid (and there won't be much, so don't think you've made a mistake) starts to bubble and boil, stir constantly for three minutes, coating all of the nuts.

After the three minutes, turn the nuts on to the lined baking sheet and separate them with a fork. Allow to cool completely, and store in an airtight container.

Barb has a new series on her blog, called Happy Hour Friday. It’s all about drinks and appetizers, so go on over and check it out! Her walnut post today is for Cocoa, Cayenne and Espresso Roasted Walnuts. 

It’s easy to enter; just link up your favorite drink or appetizer recipe using our link tool and you’ll be entered. Happy Hour Friday entries are open until Sunday at midnight and Barb and I will EACH pick a winner from the entries on our respective sites. Only one entry please and we look forward to seeing your contributions. (US shipping only.)