Recipe Pecan butter, grated apple and maple toast

The apple and maple syrup on this nut butter give a taste of the US.

  • place PRE 5 minutes
  • place SERVES 2
  • printicon






Adapted from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille) £15 RRP

To make your nut butter: preheat the oven to 150°C. Spread the nuts out on a large baking tray in a single layer. 
l Roast until golden brown, about 10–15 minutes. Keep an eye on them, as nuts can turn from golden brown to burnt very quickly! When you start smelling them around the house it’s time to take them out – pronto!

Tip the nuts into a food processor with the salt, if using, and blitz. The whole process takes about 10 minutes, depending on how powerful your blender is, but don’t stop until the nut butter is smooth and glossy. 
l After 2 minutes: The nuts turn into a crumble-like texture. At this point, stop the blender and use a spatula to scrape down all the pieces;

After 4 minutes: A small ball forms.

After 6 minutes: The nuts will be smooth, but will still have a slightly rough texture.

After 8–10 minutes: Keep going until the nut butter is smooth, glossy and runny. Pour into an airtight container or jam jar. It will be good for 3 months, but to get the best flavour from the nuts, eat within 2 weeks or so.

To make the breakfast toast: toast the rye bread and, while still warm, spread with the pecan butter. Top with the grated apple and drizzle with maple syrup.


For the pecan butter:

300g pecan nuts

Pinch of sea salt (optional)


For the toast:

2 slices of rye bread

4 Tbsp pecan butter

1 apple, cored and grated

Drizzle of maple syrup

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