Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 300°. Toast pecans on a large rimmed baking sheet, tossing once halfway through, until fragrant and slightly darker, 18–25 minutes. Let cool. Transfer to a food processor and pulse, scraping down as needed, until the texture of peanut butter. Add miso and pulse just to combine.
Step 2
Meanwhile, bring grapes, cinnamon, salt, and 1 cup water to a boil in a medium saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until grapes have burst and liquid is jammy, 25–35 minutes. Let cool, discard cinnamon stick, then mash with a potato masher.
Step 3
Assemble sandwiches with bread, miso-pecan butter, and grape jam.
Step 4
Do Ahead: Pecan butter and grape jam can be made 1 week ahead. Cover and chill.
