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Breakfast recipe · from the recipe book

Vanilla Honey Peanut-Pecan Butter with Pepitas

A rich, buttery spread of roasted peanuts and pecans with warm vanilla and honey, studded with crunchy pumpkin seed bits, lovely on toast, oatmeal or sliced apples.

Vanilla Honey Peanut-Pecan Butter with Pepitas

Ingredients

  • ¾ cup110 gDry-roasted peanuts, unsalted
  • ½ cup chopped50 gPecans
  • ¼ cup30 gPumpkin seeds (pepitas)divided
  • 1½ tbsp10 gGround flaxseed
  • 2 tsp14 gHoney
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Make sure the bowl of a powerful food processor or blender is completely dry, since any water can make the nut butter seize.
  2. Set aside half of the pumpkin seeds for the crunchy finish.
  3. Add the peanuts, the pecans, the remaining half of the pumpkin seeds and the flaxseed to the processor and pulse about 10 times into coarse crumbs.
  4. Run the machine continuously for 4 to 8 minutes, stopping every minute or so to scrape down the sides, until the mixture loosens into a smooth, glossy paste.
  5. Add the honey, the vanilla and the salt, then process for 30 to 60 seconds until fully blended; it will thicken slightly as the honey mixes in.
  6. Add the reserved pumpkin seeds and pulse 3 to 5 times, just until they are broken into small crunchy bits.
  7. Scrape the nut butter into a clean jar and serve on toast, swirled into oatmeal or with fruit. Store covered in the fridge for up to 3 weeks and 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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