12 oz of shelled walnuts
3 tbsp of maple syrup
1 - 1.5 teaspoons of Himalayan sea salt
Preheat oven to 350 degrees. Spread walnuts out onto a cookie sheet. Bake for 8 minutes - stirring once after 4 minutes. Roasting them will get rid of the bitterness. It's not necessary but highly recommended.
allow to cool about 20 minutes.
Pour all ingredients into a food processor. Pulse on low. This will take about 10-15 minutes for the nuts to turn into a butter consistently. You will need to stop every minute or so to push everything down. It will eventually become creamy. taste it to see if it needs more salt or more pulsing. It's a personal preference.
Spread on anything or eat by itself.