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Breakfast recipe · from the recipe book

Chunky Cinnamon Walnut-Peanut Butter

A rich, spoonable walnut butter with roasted peanut depth, warm cinnamon, a hint of brown sugar and crunchy walnut bits throughout.

Chunky Cinnamon Walnut-Peanut Butter

Ingredients

  • 1¼ cups chopped140 gWalnutsdivided
  • ⅓ cup60 gDry-roasted peanuts, unsalted
  • 2½ tsp packed12 gBrown sugar
  • 1⅛ tsp3 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Set aside about one quarter of the walnuts and chop them finely by hand; these are folded in at the end for crunch.
  2. Put the remaining three quarters of the walnuts and the dry-roasted peanuts in a powerful blender or food processor.
  3. Blend for 8 to 10 minutes, stopping every minute or two to scrape down the sides, until the nuts go from crumbs to a smooth, glossy paste. Rest the motor if it gets warm.
  4. Add the brown sugar, cinnamon and salt, and blend 30 seconds more until evenly mixed.
  5. Scrape the butter into a jar and stir in the reserved chopped walnuts.
  6. Spread on toast, swirl into oatmeal or yogurt, or serve with apple slices. Store covered in the fridge for up to 2 weeks, stirring before use.

Contains: Tree nuts, Peanuts.

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

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