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Pistachio Butter Toast with Candied Kumquats

By ElizabethRecipes
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This is the kind of toast that turns a weekend breakfast into an occasion. Homemade pistachio butter is richer and greener than anything you can buy, and candied kumquats bring bitter-sweet citrus to cut through it.

Both keep well, so make a jar of each and you'll have the makings of this toast for weeks. The candied kumquats are also lovely on yogurt, porridge or a slice of chocolate cake.

Candied kumquats on their own

Candied kumquats are simply sliced kumquats simmered in sugar syrup until translucent. They take about 20 minutes and keep for a month in the fridge.

The original Princess Tofu blog published a pistachio butter and candied kumquat toast recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.

Ingredient notes and swaps

  • Pistachios: blanched almonds or cashews make a milder nut butter.
  • Kumquats: thin orange slices candied the same way take about 40 minutes.

Tips for success

  • Warm nuts blend into butter faster; process them soon after roasting.
  • Let the food processor rest if the motor gets hot.

Variations

  • Sweet: finish with a drizzle of kumquat syrup and a few rose petals.
  • Savory: skip the kumquats and top pistachio butter with sliced radishes and salt.
Recipe

Pistachio Butter Toast with Candied Kumquats

Prep15 min
Cook30 min
Total45 min
Makes4 toasts, plus extra kumquats and pistachio butter

Ingredients

Candied kumquats

  • 250 g (9 oz) kumquats
  • 150 g (¾ cup) sugar
  • 150 ml (⅔ cup) water

Pistachio butter

  • 150 g (1 cup) shelled unsalted pistachios
  • Pinch of salt
  • 1 tsp maple syrup (optional)
  • 1 to 2 tsp neutral oil, if needed

To serve

  • 4 slices sourdough or rye bread
  • Flaky sea salt

Method

  1. Slice the kumquats into thin rounds and flick out the seeds.
  2. Bring the sugar and water to a boil, add the kumquats and simmer gently for 15 to 20 minutes until translucent. Cool in the syrup.
  3. Heat the oven to 170°C (340°F). Roast the pistachios on a tray for 8 minutes, then cool for 5 minutes.
  4. Blend the pistachios with the salt in a food processor for 8 to 12 minutes, scraping down the sides, until smooth. Add the maple syrup, and a little oil if it's stiff.
  5. Toast the bread, spread thickly with pistachio butter, top with candied kumquats and a drizzle of their syrup, and finish with a few flakes of salt.
Notes

Use the syrup: the kumquat syrup is excellent in tea, drinks or drizzled over yogurt.

Pistachio butter keeps in a jar in the fridge for 3 weeks.

FAQ

Is pistachio butter expensive to make?
Pistachios are pricey, but homemade is still cheaper than most shop-bought pistachio butter.
Can I use salted pistachios?
Yes, but skip the added salt.
How long does it take to make pistachio butter?
8 to 12 minutes in a food processor. It goes from crumbs to a paste to a smooth butter; scrape down the sides as you go.
Can you eat kumquats whole?
Yes, skin and all. The skin is sweet and the flesh is sour. Candying softens both.
How long do candied kumquats keep?
In their syrup in a sealed jar in the fridge, up to a month.

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