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Breakfast recipe · from the recipe book

Vanilla Cardamom Pecan-Almond Butter

A silky, raw-pecan spread with a warm cardamom perfume, soft vanilla sweetness and a rich almond-butter backbone, made for spreading on morning toast or swirling into oatmeal.

Vanilla Cardamom Pecan-Almond Butter

Ingredients

  • 1⅓ cups chopped150 gPecanshalves
  • 2 tbsp30 gAlmond butter, no salt addedwell stirred
  • 1½ tsp10 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt

Steps

  1. Because the blender method uses no heat, this butter is made with raw pecans rather than roasted ones; it is creamier and milder, with no oven step.
  2. Add the pecans to a powerful blender or food processor and blend for 1 minute until finely ground.
  3. Keep blending for 4 to 8 minutes, stopping every minute to scrape down the sides, until the pecans release their oil and turn into a smooth, runny paste. Rest the motor if it gets warm.
  4. Add the almond butter, cardamom and salt, and blend for 30 seconds until evenly mixed.
  5. Add the maple syrup and vanilla and blend for another 20 to 30 seconds, just until smooth; overblending after adding the syrup can make the butter stiffen.
  6. Scrape the butter into a clean jar and divide into 4 servings to spread on toast, stir into oatmeal or serve with sliced fruit. Store it covered in the fridge for up to 2 weeks.

Contains: Tree nuts.

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

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