Preheat your oven to 320°F (160°C). Spread the walnuts on a baking sheet and toast for 10 minutes. Remove from the oven and let them cool.
Transfer the cooled walnuts to the food processor and blend until they form a creamy paste. We used an immersion blender and it worked perfectly as well.
Once the walnuts are transformed into a buttery consistency, add the cinnamon, vanilla, and salt. Blend again to incorporate. Taste and adjust seasonings as necessary.
Transfer the walnut butter to a glass jar and store in the refrigerator. When stored properly, it can last for several weeks.