Crunchy Honey-Cinnamon Walnut Sesame Butter

Steps

1. Preheat the oven to 350°F (175°C). Spread the walnuts on one side of a rimmed baking sheet and the sesame seeds on the other side.
2. Roast for 6 to 8 minutes, stirring once, until the sesame seeds are golden and the walnuts are fragrant; watch closely so the sesame seeds don't scorch. Let cool about 10 minutes until just warm.
3. Set aside one quarter of the roasted walnuts and chop them finely for crunch; these get stirred in at the end.
4. Put the remaining three quarters of the walnuts and all of the sesame seeds in a powerful blender or food processor and blend 5 to 7 minutes, scraping down the sides often, until a smooth, runny paste forms.
5. Add the honey, cinnamon, ground ginger and salt, and blend 30 seconds more until evenly mixed.
6. If the butter is thicker than you like, blend in the canola oil until creamy and spreadable.
7. Scrape the butter into a bowl and stir in the reserved chopped walnuts.
8. Spoon into a jar and let cool to room temperature; store in the fridge for up to 2 weeks and stir before spreading on toast or apple slices.