Homemade pecan butter sweetened with a tiny bit of maple syrup, vanilla, and spiced with cinnamon. This sweet and salty combo will be your new favorite to spread on toast.
Do you love pecan pie? How about toasty, nutty pecans on top of coffee cake? Or those cinnamon-sugar pecans around Christmas time? Mmmm absolutely yes.
A few days ago, I was strolling around Trader Joe’s checking out all of the new products when I noticed that there really weren’t that many nut butters besides almond and peanut. And I hate to break it to you, but cookie butter doesn’t count.
Anyway now I feel like I’m on some sort of quest. I MUST MAKE ALL THE NUT BUTTERS. Or at least a few. Anything I can smear on toast or spread all over my pancakes is a must.
Pecans happen to be my new favorite nut, so I opted to create pecan butter that taste like the flavors of fall in a jar.
You know you want some.
The best part about this is that it’s completely easy to make and only takes about five minutes!
Just toast some pecans in your oven for a few minutes, then throw them in the food processor and blend until it’s nice and smooth. Pecans are a fatty, softer nut so the butter comes together quite easily. Toasting them first gives the nut butter more of a nutty, sweet flavor, but you can also make a raw nut butter.
The pecan butter is creamy, nutty and delicious with the addition of a splash of maple syrup, vanilla, and a sprinkle of cinnamon. A little bit of salt goes a long way too. You’ll find that it tastes a little like the top of a coffee cake crumble. Mostly it just reminds me of those sweet fall flavors that I can never get enough of.
My recommendation: spread it on toasted multigrain bread and top with sliced bananas. It’s also wonderful on apples, rice cakes, swirled in yogurt, or used in any baking recipe that calls for peanut butter.
- Serves: 8
- Serving size: 2 tablespoons
- Calories: 215
- Fat: 22g
- Sugar: 2g
- Fiber: 3g
- Protein: 3g
- 2 cups pecans
- 2 teaspoons pure maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Evenly spread pecans on an ungreased baking sheet. Toast pecans in oven for 6-8 minutes, being careful not to burn nuts. Mine were perfectly toasted at 8 minutes. Remove from oven and allow nuts to cool for a few minutes.
- Add pecans to food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the pecan should start to clump together. Continue to process until you reach the desired consistency. Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth. If the nut butter starts to thicken up too much, you can add 1/4 teaspoon of coconut oil and process again until smooth.
- Transfer to mason jar or container and store at room temperature or in fridge. If you store at room temp, simply give the pecan butter a stir before you use it.