Roasted Pecan Butter is absolutely dreamy, and so easy to make, all you need are pecans and a little salt!
My sister has been toying with the idea of going vegan, and the other day she was raving about Trader Joe’s Sunflower Seed Butter. She says when she gets hungry she just eats it by the spoonful. The idea didn’t appeal to me at first, but I tasted it and was really surprised at how rich and delicious it was. It got me thinking about all the nut butters you don’t see.
I already know they’re a snap to make in the little food processor. I’ve made Tahini and Dark Chocolate Nutella, which is basically a version of hazelnut butter. This time I’m using pecans. Try to find good, fresh nuts. I found a 10 oz container of pecan halves, which is about 3 cups, and fits right to the top of my mini processor.
You can use raw nuts, but the most intense flavor comes from roasting them first. Just spread them on a dry baking sheet and roast in a 350 degree oven for about 15 minutes, stirring often to prevent them from burning. Then let them cool on the pan.
Roasted Pecan Butter
Ingredients
- 3 cups roasted pecans
- salt, to taste
Instructions
- Put the pecans in the bowl of a small food processor.
- Run the machine, scraping down the sides as necessary until the pecans have turned to a smooth creamy butter. This won't take long at all, just a couple of minutes at most. See the blog post for images of the stages. It will start out as a grainy mixture, and gradually get smoother and smoother. keep scraping down the sides of the machine to get everything evenly incorporated.
- Blend in a pinch of salt, and then taste to fine tune the amount.
- Put the butter in an airtight jar and store in the refrigerator.
Nutrition
I’m not trying to tell you what to do or anything, But you don’t want to check out of this world without tasting this. It’s like everything you love about pecans only intensified about a thousand times. You get the roasted nutty flavor, a bit of saltiness, and even though it’s not sweet in itself, it will evoke all sorts of lovely pecan sense memories. A whiff of pecan pie, a hint of butter pecan ice cream, maybe. And luckily you don’t have to wait for some manufacture to get hip and produce it. You can take matters into your own hands.
Now your only problem is figuring out how you want to eat it first.
Roasted Pecan Nut Butter?!! Just the sound of it has scents wafting across my nose! Don’t worry…I don’t plan to “check out of this world” without making some. I finally have my son off of peanut butter and onto natural nut butters. Now he loves almond butter but I bet he would go for this too.
I am so excited to win your give away, Sue! I will send my address to your email address. Thanks so much!
I love nuts and nut butters! They are so healthy. I never thought to make pecan butter….this is such a wonderful idea!
Congrats, Pat—you are going to LOVE these two, stockpile your cherries and find some masa harina, I’m putting them in the mail Monday!
Thanks so much, Sue! I’ll let you know when I receive them!
Pinned – have been thinking about making my own peanut butter for a while, why I had not thought of making it with others nuts is nuts.
🙂
We love almond and cashew butter at my house. Pecan butter looks amazing. I bet it would be delicious on cinnamon toast.
Hey Susan! I’m curious why those butters are available and not others…maybe pecans are prohibitively expensive, like macadamias. I’m guessing we’re going to see lots more of these around now that more people are looking into alternative diets etc. I miss the northeast so much, even though I hear it’s been a bear of a season so far!
Great recipe! There’s nothing better than homemade nut butters!
Thanks Ellen!
Oh, this is so cool! I love the way you think. What an excellent idea this was for trying something completely different. I bet it was awesome with the apple slices too!
You were my original inspiration for all these do it yourself projects, Mary, you’re the master!
Love, love .. I made pecan butter two weeks ago and it was gone in a day, but I didn’t roast my pecans. I guess I’ll have to whip up another batch (smile).
Oh Vianney you have to try another batch, I think the roasting makes a huge difference. How did you eat yours, just spread on breads and things? I’m trying to think of creative uses so I can have an excuse to make more.
Looks yummy!
Congrats to Pat!
Thanks Rose, have a nice weekend!
having been recently forced to downsize and having lost most kitchen appliances i’m interested in learning more about your “small” food processor. didn’t even know they made them on the small side. do you like yours? find it useful or too small? would you recommend it and if so what brand is it. thanks.
I LOVE my small processor, it’s the Cuisinsart 4 cup, and I think I paid about $49, and it gets used constantly. It doesn’t take the place of the big one, but there are tons of jobs it does perfectly, especially if you aren’t cooking for a large family. Some things it does better than the big one, because the food stays near the blade and gets processed more evenly. It’s probably my favorite appliance. Hope this helps!
I love absolutely ANY type of roasted nut butter. ANY! I, too eat it by the spoonful. Or scoop it up with apple slices. Or plop it over ice cream. or slather it on toast. Or….
YUM!