Cinnamon Vanilla Sunflower Butter 1.500

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Canning Aug 29, 2012

People who make their own nut butters already know: They're a cinch to make, they can be customized to your taste and they're less expensive than many brands you can buy.

Make Ahead: The butter can be refrigerated in an airtight container for up to 1 month.

Servings: 1.5 cups
  • 2 cups (10 ounces) raw sunflower seeds
  • 1/4 cup sunflower oil, or more as needed
  • 1/2 teaspoon sea salt, plus more as needed
  • 2 tablespoons vanilla paste, plus more as needed
  • 3 teaspoons ground cinnamon, plus more as needed


Preheat the oven to 325 degrees. Have a rimmed baking sheet at hand.

Spread the sunflower seeds on the baking sheet in an even layer. Bake for 25 to 30 minutes, stirring the seeds at least twice to ensure even doneness. The seeds should be fragrant and lightly browned. Let cool for 10 minutes.

Transfer the cooled seeds to the bowl of a food processor. Add 1 tablespoon of the oil and the 1/2 teaspoon of salt and begin to puree. With the motor running, gradually drizzle in the remaining 3 tablespoons of oil. Puree in 10- to 20-second intervals, stopping to scrape down the sides of the bowl and break up any clumps. The mixture may form a ball; drizzle in a little more oil as needed and keep processing until the mixture relaxes.

As the puree begins to look like a smooth butter, add the vanilla paste and cinnamon. After they are fully incorporated, taste, and adjust the salt, vanilla paste and/or cinnamon as needed.

Transfer the butter to a jar with a tight-fitting lid. Refrigerate for up to 1 month.

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Recipe Source

Adapted from "Food in Jars: Preserving in Small Batches Year-Round," by Marisa McClellan (Running Press, 2011).

Tested by Bonnie S. Benwick.

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