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Light_EDDed
@Polygon
I roasted at 1.2kg at 180 until they were medium dark and let them cool completely. Then I take about a third and ram them through the julienne disc on my Kenwood Chef, I've found that gives the most consistent chunks, but it does also make quite a lot of dust, so I seived that back in to a bowl and Chuck it in with the rest of the nuts to blitz with the blade until it all breaks down into a paste. It gets quite warm so I gave it rest to avoid cooking the oils with the heat, then blitzed a bit more whilst adding a bit of the walnut oil until it seemed loose enough.
Then mixed back in with the chunks. I'd usually add about 1tsp salt at the end of the blending part, but I just realised I forgot! So I'll have to stir it in now.