Shelly's Recipe

RASPBERRY NUT BUTTER

Category: Miscellaneous

1/4 cup shelled walnuts
1/2 cup unsalted butter, softened
1/4 cup raspberry preserves

In a skillet, cook walnuts over medium heat 4-5 minutes or until lightly browned and fragrant, stirring frequently. Transfer walnuts to a cutting board and when cool enough to handle, finely chop.

In a bow, beat butter until light and fluffy, scraping bowl occasionally with spatula. Reduce speed of mixer and add preserves and beat 30 seconds or until well combined. Add nut and beat unto blended.

If not serving right away, cover and refrigerate until ready to use. Allow butter to stand at room temperature 30 minutes to soften slightly before serving.

NOTE: Use on French toast, pancakes, waffles or quick breads.