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Walnut Butter

  • Yield: 2/3 cup


  • 1/2 cup walnut pieces
  • 4 ounces (1 stick) unsalted butter, cut into pieces, at room temperature
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt


  • Preheat the oven to 400 degrees F.
  • Spread the walnuts on a baking sheet and lightly toast in the oven for 7 to 10 minutes. Remove from the oven and let cool. Roughly chop.
  • Place the butter, walnuts, shallots, garlic, and salt in a medium bowl, and mix well with a rubber spatula. Spoon down the middle of an 8-inch piece of parchment paper and roll into a log, about 1-inch in diameter. Wrap tightly and refrigerate until ready to use.
  • To use, cut into thin slices and place on top of the Bacon Pancakes. (The Walnut Butter can be frozen, tightly wrapped in plastic, for up to 1 month.)

Recipe Details