Ingredients

• 2 cups pecans
• 2 teaspoons red or white miso
• 1 pound seedless black grapes, stems removed
• 1 2-inch cinnamon stick
• Small pinch of kosher salt
• 8 slices whole wheat bread

Directions

• 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.
• 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.
• 3. Assemble sandwiches with bread, miso-pecan butter, and grape jam.
• 4. Do Ahead: Pecan butter and grape jam can be made 1 week ahead. Cover and chill.

Photos