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Breakfast recipe · from the recipe book

Chunky Salted Pecan and Roasted Peanut Butter

A rich, buttery pecan spread with a roasty peanut backbone, a clean salty finish and crunchy pecan bits folded through.

Chunky Salted Pecan and Roasted Peanut Butter

Ingredients

  • 1⅓ cups chopped150 gPecansdivided: 120 g for blending, 30 g finely chopped for chunks
  • ⅓ cup50 gDry-roasted peanuts, unsalted
  • ¼ tsp2 gSaltfine

Steps

  1. Set aside 30 g of the pecans (one fifth of the total) and chop them finely with a knife; these are the crunchy bits for the end.
  2. Put the remaining 120 g of pecans and all of the dry-roasted peanuts in a high-powered blender or food processor.
  3. Blend for 1 minute until crumbly, then stop and scrape down the sides.
  4. Keep blending in 1- to 2-minute bursts, scraping down between bursts, until the mixture turns from a thick paste into a loose, glossy butter, about 6 to 10 minutes total. Rest the motor if it gets hot.
  5. Add the salt and blend 20 seconds more to mix it in evenly.
  6. Scrape the butter into a bowl and stir in the reserved chopped pecans by hand so they stay crunchy.
  7. Spoon into a clean jar, about 2 tablespoons per serving for toast, oatmeal or sliced fruit. Store covered in the fridge for up to 3 weeks; stir before using.

Contains: Tree nuts, Peanuts.

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

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