Brown Butter Skillet Walnuts with Date Caramel & Peanut Butter Cream

Walnuts toasted in sizzling brown butter with sea salt and cinnamon, tossed with sticky chopped date, and served over warm whipped peanut butter cream.

dessert · 1 servings · per serving: 432 cal, 8 g protein, 13 g carbs, 41 g fat

Ingredients

• ½ Medjool date, pitted and finely chopped
• 1 tbsp smooth salted peanut butter
• ¼ cup walnut halves, roughly chopped
• 1 ½ tsp salted butter
• 2 tbsp heavy whipping cream, cold

Steps

1. Melt 1 ½ tsp butter in an 8-inch skillet over medium heat, swirling, for 2–3 minutes until it foams and smells nutty with golden-brown flecks.
2. Add ¼ cup walnuts and toast, stirring often, for 2–3 minutes until fragrant and a shade darker.
3. Sprinkle in a pinch of cinnamon and a pinch of flaky sea salt, then stir in ½ date and toss for 30 seconds until the date softens and turns sticky; take the pan off the heat.
4. Warm 1 tbsp peanut butter in a small bowl in the microwave for 10–15 seconds until loose.
5. Whip 2 tbsp cream with a drop of vanilla extract for 1–2 minutes until soft peaks form, then fold in the warm peanut butter until smooth.
6. Spoon the peanut butter cream into a bowl, top with the warm walnut and date mixture, and finish with a few flakes of sea salt.

Shared by Matthew on 2026-10-13