Soak the walnuts in 2 quarts of hot water for 30 minutes. Preheat the oven to 400 degrees.
Drain the walnuts and lay them flat on a baking tray. Toast the walnuts in the oven for 10 to 15 minutes, making sure not to burn them.
Place all of the ingredients, including the toasted nuts, in a food processor and pulverize until smooth.
Sterilize the jars, lids and bands. Carefully pack the walnut butter into the jars, making sure to eliminate any air pockets. Place about 1 to 2 tablespoons of oil on top of the walnut butter. Secure the lids and bands on each jar, then refrigerate.
* You can find barrel-aged, vanilla-infused sorghum molasses from Bourbon Barrel Foods here. Alternatively, you can find Sandhill Sorghum at Local Harvest Grocery [http://www.localharvestgrocery.com/].
** Available at terraspice.com [http://www.terraspice.com]
1 tsp. salt
5 Tbsp. sorghum molasses*
5 Tbsp. canola or walnut oil, plus more for topping jars
3 Tbsp. Buffalo Trace bourbon
10 drops Terra Spice Bourbon Extract (optional)**
This article appears in October 2012.