Walnut & Pecan Butter with Cinnamon

Walnut & Pecan Butter with Cinnamon

If there is a world without nut butter, I don’t want to live in it. I adore nut butter, whether they are made from cashews, sunflower seeds, almonds or peanuts. I add them to my bowl of porridge, drop a big spoonful on my breakfast-granola, enjoy them on a slice of dark and dense rye bread together with some dried dates or just eat them straight out of the jar – indulgent, I know! This walnut and pecan butter is a nice change from the ever-present peanut butter. It has a strong taste of its own which I really like and I found it quicker to make than for example almond butter. This is because walnuts and pecans have a slightly higher fat content and therefore release their fatty components earlier than other, firmer nuts.


A handful of nuts a day keeps the doctor away

Nuts are incredible. In theory, they belong to the fruit category, but they lack the sweet taste and usually contain high amounts of fat. If you follow a low-carb diet, include nuts in your plan as they provide you with vital energy not from a carbohydrate but instead from a fat-source. Pecans and walnuts contain a number of nutrients (vitamin E and some Bs), minerals (iron, calcium and zinc) and antioxidants (selenium) that contribute to good cardiovascular health, digestive well-being and healthy weight loss. Nuts also help to reduce inflammation and control your blood pressure, did you know that? Studies showed that following a Mediterranean diet ( which is inspired by traditional foods in Greece, Italy and Spain, consisting of mainly vegetables, fruits, seeds, nuts, legumes, whole grains, herbs, spices, fish, seafood and olive oil) reduces the risk of developing metabolic syndrome (cluster of symptoms that together may cause heart disease and diabetes) and other chronic diseases. Go on and make this life-saving and meal-enhancing nut butter, ladies and gentlemen! 


Prep Time: 5 min

Yields: 1 jar 


For this recipe you will need:

2 cups walnuts

1 cup pecans

1 tsp agave syrup

1 tsp ground cinnamon

sprinkle of salt



  1. Preheat your oven to 200°C.
  2. Roast the walnuts and pecans for 5-10 minutes or until you can smell their aroma and they turn into a light golden. (A good way of testing whether nuts and seeds are finished toasting is by rubbing them between index finger and thumb; if they break nicely, they can be removed from the heat.) If you want to prevent a slightly bitter taste in your nut butter, take the toasted walnuts and rub their skins off. I tend to skip this step because I like the full, rich taste of walnuts!
  3. Next, pour both walnuts and pecans into a food processor, add the agave, cinnamon and salt and blend on high. You may have to scrape the mixture down from the processor’s sides a few times. Check whether the butter turns into a smooth, slightly oily texture after blending it for ~5 minutes.
  4. If you have difficulty turning it into a nut butter consistency, you can add 1-2 tablespoons of good quality organic sunflower seed oil.
  5. Et voila! Keep this nut butter in a jar and enjoy it on all kinds of cakes, breads, crackers, or straight from the spoon – my favourite way of eating it!




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