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Breakfast recipe · from the recipe book

Brown Butter Vanilla Walnut-Pecan Spread

Deeply toasted walnuts and pecans blended with nutty browned butter and vanilla into a rich, glossy spread with a hint of cardamom warmth.

Brown Butter Vanilla Walnut-Pecan Spread

Ingredients

  • 1 cup chopped120 gWalnutshalves
  • ⅓ cup chopped40 gPecanshalves
  • 2⅛ tsp10 gUnsalted butter
  • 1¾ tsp packed8 gBrown sugar
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp0.5 gGround cardamom
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and line a sheet pan with parchment.
  2. Spread the walnuts and pecans on the pan and roast for 8 to 10 minutes, stirring once, until fragrant and a shade darker.
  3. While the nuts roast, melt the butter in a small pan over medium heat, swirling, for 3 to 4 minutes until it smells nutty and the solids turn golden brown; take it off the heat.
  4. Let the roasted walnuts and pecans cool for about 10 minutes, until warm but not hot.
  5. Put the warm walnuts and pecans in a powerful blender or food processor and blend for 4 to 8 minutes, scraping down the sides often, until smooth and runny.
  6. Add the browned butter, brown sugar, vanilla, cardamom and salt, then blend 1 more minute until glossy.
  7. Spoon into a clean jar, let cool, and keep in the fridge; serve on toast, oatmeal or sliced apples.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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