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Breakfast recipe · from the recipe book

Chunky Cocoa Cardamom Pecan-Peanut Butter

A rich, glossy pecan butter deepened with cocoa and a whisper of cardamom, studded with crunchy roasted peanut bits.

Chunky Cocoa Cardamom Pecan-Peanut Butter

Ingredients

  • 1 cup chopped120 gPecanshalves
  • ¼ cup40 gDry-roasted peanuts, unsalteddivided: three-quarters whole, one-quarter finely chopped
  • 2 tbsp12 gUnsweetened cocoa powdersifted
  • 2½ tsp packed12 gBrown sugarpacked
  • ¾ tsp3 gVanilla extract
  • ¼ tsp0.5 gGround cardamom
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: finely chop one-quarter of the dry-roasted peanuts and set them aside for folding in at the end; keep the remaining three-quarters of the peanuts whole. Sift the unsweetened cocoa powder into a small bowl to remove lumps.
  2. Put the pecans and the whole portion of dry-roasted peanuts into a powerful blender or food processor.
  3. Blend for 6 to 10 minutes, stopping every minute or two to scrape down the sides, until the nuts pass through crumbly and pasty stages and turn into a smooth, runny butter. Rest the motor if it gets warm.
  4. Add the sifted unsweetened cocoa powder, the brown sugar, the ground cardamom and the salt, and blend about 1 minute until fully combined and glossy.
  5. Add the vanilla extract and blend 15 to 20 seconds more, just until mixed.
  6. Scrape the butter into a jar and stir in the reserved chopped peanuts by hand for crunch.
  7. Let it rest 5 minutes to thicken slightly, then spread on toast, swirl into oatmeal or serve with apple slices. Store covered in the fridge up to 3 weeks.

Contains: Tree nuts, Peanuts.

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

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