Walnut-Pecan Butter

This was so tasty with my pancakes this morning!! I’m one of those people that puts peanut butter on their pancakes so I figured this would be a nice twist on the usual and a little healthier too. It’s also nice and festive for this time of year and would work well on biscuits, sandwiches or even as a nice dip. My husband even said and I quote “mmmm” as he took his first taste.

Here is the incredibly simple recipe below. Keep in mind that I made a small amount, but a little does go a long way. If you want to make more, you can easily just add to your food processor.

Walnut-Pecan Butter


  • 1/2 cup Good Quality Walnuts
  • 1/2 cup Good Quality Pecans
  • 1/2 tsp. of Vanilla extract or to taste
  • A couple of pinches of Kosher or Sea salt



First, toast the pecans and walnuts in the oven at 350 degrees. Use a cookie sheet to do this, as you can see my cookie sheet has been around awhile (it’s my favorite).

I was really lucky because these walnuts came from my Father-in-laws tree and he shelled them all himself, he gave me a large bag full (wow!). So these, in particular, are really good quality.



Once the nuts are all nice and toasty and have cooled off a bit. Put them in a food processor or chopper and pulse until you get your desired consistency (smooth, chunky, etc). I like mine slightly chunky. Then add your salt, vanilla extract and anything else you like and pulse a few more times to combine. I think maple syrup would be a great addition or real vanilla bean, maybe even chocolate?!




Now taste, once it’s to your liking put the butter into a pretty jar like this one. Or a plastic container would work too. Whatever you have on hand. You can even dress it up a bit and give it as a gift. Slap a label on the front that says ‘Merry Christmas’, add it to a gift basket etc.



Or you can just keep it and eat, which is what I’m doing. Please enjoy a photo of my pancakes this morning with this butter smeared all over it, drool. 



Here’s the recipe print-out