homemade pecan butter

Andrea
Jan 13, 2021
2 min read

Updated: Oct 13, 2022

Rich, smooth and indulgent. All you need to make this are pecan nuts, a high-speed blender and a bit of patience. That's it! It's that easy and definitely healthier than most store-bought nut butters.

Did I mention the pecans I used are grown on my parents farm?!

It took me about an hour to deshell a bowl full of nuts just enough to get me to 200g to make this pecan butter.

IS IT WORTH THE EFFORT?

Definitely yes. They taste so fresh and that makes a big difference to the overall taste of the nut-butter.

Drizzling this pecan butter over freshly home-baked bread with fresh fig slices... oh my goodness, can it really get any better?

HELPFUL TIPS!

It will take a while and the texture will look a bit crumbly and first before it eventually turns smooth and creamy.
You might have to stop occasionally to scrape down the sides during the blending process.
If the blender gets too warm stop for a few minutes to let the mixture cool before proceeding. If the nut paste gets too warm it will release its oils and might split.

WHY ROAST THE NUTS?

This step is completely optional, but by roasting the pecans it will intensify their taste and will give the nut butter a richer flavour.

HOW TO ROAST THE NUTS

IN THE OVEN

Preheat your oven to 180 degree Celsius. Line a baking tray with baking paper or a silicon mat and add the pecans in a single layer onto the tray. Roast for 5 - 10min, stir the nuts occasionally to avoid burning and they brown evenly.

Keep an eye on them as they can burn easily!

ON THE STOVE TOP

Add the pecans to a pan and dry-roast (no oil) them over medium-heat until they are fragrant and browned. Shake the pan occasionally to avoid burning and even toasting.

Keep an eye on them as they can burn easily!

The flavour of the nut butter can easily be adjusted by adding additional flavours.

ADDITIONAL ADD-INS

add a bit of ground cinnamon
a bit of maple syrup

Both are very delicious add-ins!

HOMEMADE PECAN BUTTER

So rich, decant and indulgent. Imagine this on a slice of banana bread or freshly baked bread...

Makes: small jar

Time: 15 minutes

YOU WILL NEED

A high-speed blender or food processor
Oven or stove top and a pan for roasting (optional)

INGREDIENTS

200g raw pecan nuts
pinch of Himalayan salt

INSTRUCTIONS

TO ROAST THE NUTS (OPTIONAL)

In a heated pan dry-roast (no oil) the pecan nuts on a medium-heat until they are fragrant and start to toast. (See oven roasted instructions above)
Put aside and let them cool completely.

TO MAKE THE NUT BUTTER

Once the nuts are cooled completely transfer them to a highspeed blender and blend until smooth. Scrape down the sides as needed

NOTES:

It will take a while and the texture will look a bit crumbly and first before it eventually turns smooth and creamy.
You might have to stop occasionally to scrape down the sides.
If the blender gets too warm stop for a few minutes to let the mixture cool before proceeding. If the nut paste gets too warm it will release its oils and might split.