Roughly chop the walnuts and roast them on a hot skillet. You can also roast them in the oven set to 350°F (175°C) for 7-10 minutes. Let them cool completely before using.

Ensure the butter is at room temperature for easy mixing. If it’s still cold, let it sit out for 30–60 minutes, or microwave it in short bursts (5–10 seconds) until soft but not melted.

Add the softened butter, cranberry sauce, orange zest, honey, and cinnamon in a mixing bowl.

Use a hand mixer to blend the ingredients until smooth and evenly combined. If mixing by hand, use a wooden spoon or silicone spatula, pressing and folding until the mixture is uniform.

Spoon the butter mixture onto a sheet of plastic wrap or wax paper. Roll the plastic or paper around the mixture, twisting the ends to secure. Shape it into a log.

Spread the cooled, roasted walnuts evenly on a clean sheet of parchment paper or a large plate. Unwrap the butter log and gently roll it in the nuts, pressing lightly to create an even coating. Rewrap the butter log in plastic wrap or wax paper.

Refrigerate the nut-coated butter log for at least 1 hour to firm up before slicing and serving.

Slice the butter log into rounds and serve as a spread for breads, pancakes, or roasted vegetables. The nutty shell adds a delightful crunch to every bite!