|

Miso Maple Nut Butter

I’ve been trying—honestly, I have. My quest to eat better breakfasts has been gaining momentum since January

I’ve settled into a good routine of pairing my coffee with hot cereal on the slow days and blending up some oatmeal smoothies on the get-up-and-go days.

But the elevenses are killing me.

miso maple nut butter with marcona almonds
Photo: Casey Barber

It’s my damn salt tooth, I tell ya. It’s a late riser: it lies dormant for the first few hours of my morning, then blam!—around 10:30 am, it starts distracting me with thoughts of Cheez-Its and Fritos.

Caving to the snack food demands of the salt tooth isn’t an option every morning (only some mornings), so I’ve been mollifying its wishes with miso instead.

Namely, I’ve been chowing down on apples topped with miso maple nut butter. This homemade spread happily bridges both the sweet and savory sides of the spectrum.

miso maple nut butter with apples
Photo: Casey Barber

Homemade nut butters are some of the best entry-level recipes for the budding cook.

They lend themselves to experimentation with the variety of nuts and sweeteners available for mixing and matching, and you don’t need a high-powered blender to make them.

(In fact, after almost killing my Vitamix with a few extra-chunky nut butters, I’ve quit using it for these and blend my nut butters exclusively in my food processor.)

miso maple nut butter with marcona almonds
Photo: Casey Barber

Featuring a liberal amount of white miso combined with the oily, salty crunchiness of Marcona almonds (left over from my recent brunch venture, the scallop and bacon hash), this nut butter is a deeply satisfying change from the usual natural crunchy spreads.

No doubt I’ll be tweaking this recipe again based on my ever-changing sweet-and-salty preferences, but right now this is the way I’m digging it.

Feel free to switch it up based on your mood: add more miso if you’re into a salty spread, or try barley malt syrup in place of maple syrup for a roastier taste.

miso maple nut butter with marcona almonds

Though I’ve mostly been acquainting myself with an orchard’s worth of apples (Kiku! Honeycrisp! Braeburn!) as I pursue my ideal nut butter, I can think of a bushel of other ways to use this spread.

Ways to Use Miso Maple Nut Butter

  • add a swipe to a ham and Swiss sandwich—even better if you’ve added some wafer-thin slices of Granny Smith apple
  • make a chic version of ants on a log with celery and dried cranberries or cherries in place of raisins
  • homemade nut butter on Ritz-y homemade pretzel crackers? Hello!
  • as part of a cheese, charcuterie, and fruit snacking board
  • and forget peanut butter and jelly; this + fig jam on toasted sourdough could be my new jam forevah

Let me know how you’d make this miso maple nut butter perfect for you, and what you want to eat it with. We could all use the inspiration!

miso maple nut butter with marcona almonds

Miso Maple Nut Butter

Yield: 1 1/2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Miso maple nut butter blends crunchy Marcona almonds with a splash of maple syrup, a spoonful of sesame, and white miso for a sweet and savory variation on everyone's favorite breakfast spread.

Ingredients

  • 1/2 cup Marcona almonds
  • 6 tablespoons (3 ounces; 85 grams) white miso
  • 1/3 cup (3 ounces; 85 grams) almond butter or natural creamy peanut butter
  • 1/4-1/3 cup (2-3 fluid ounces) maple syrup, to taste
  • 2 tablespoons toasted sesame seeds
  • 1/4 teaspoon cinnamon or pumpkin pie spice

Instructions

  1. Combine all ingredients in a food processor and pulse until the butter is mostly blended.
  2. If you want a creamy butter, keep pulsing and blending, but I think the chunks of Marcona almonds in this recipe really make it special.
  3. Scrape into a lidded container and refrigerate.

Notes

When kept in a sealed container, homemade nut butters will stay fresh in the refrigerator for several months.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 363mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 3g

The nutritional information above is computer-generated and only an estimate.

Did you make this recipe?

Share a photo!

FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases. Good. Food. Stories. receives a minuscule commission on all purchases made through Amazon links in our posts.

Similar Posts

One Comment

  1. I’m a miso AND nut butter fiend – this sounds amazing, as I’ve never thought to combine the two. I have been eating ritz crackers spread w dulce de leche lately, which is also quite mind-blowing.

Comments are closed.