Homemade Pecan Butter

A spoon scooping out pecan butter from a glass jar.

This 15-minute pecan butter is made with buttery-sweet toasted nuts. Blend them with some coconut sugar and warming cinnamon for a velvety-smooth nut butter you'll be spooning straight out of the jar.

Course Jams, Sauces, Dips & Spreads

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (2 tablespoons each)

Calories 182

Author Jessica Hylton

Ingredients

2 cups pecans 198g
2 tablespoons coconut sugar or cane sugar, 24g
1 teaspoon cinnamon 3g
Pinch of salt

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Add the pecans to the baking sheet and toast for 5 minutes. This helps give the pecans a fragrant smell and warm up the oils in the pecans.
Remove the pecans and add them to a food processor with all the other ingredients. Pulse on low or high until combined into a nut butter. My food processor is brand new and takes only two minutes, but just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together.
When liquefied into pecan butter, scrape it into a jar with a lid and place it in the fridge. You can use this pecan butter anywhere you'd use peanut or almond butter, or to top your favourite oatmeal, cupcakes, cookies, anything!
Enjoy!

Video

Notes

Toast those nuts. This releases their natural oils for easier blending and an irresistible nutty fragrance.
Keep an eye. Don't let those pecans burn in the oven! Keep a close eye.
Avoid overheating. If your food processor starts to overheat, turn it off for a bit and come back in a couple of minutes.
Give it a stir. If your food processor is having a hard time evenly blending all of the pecans into butter. Pause and give everything a stir here and there for even blending.
Storage. Sealed in an airtight jar, this pecan butter will keep in the fridge for up to 2 weeks or in the freezer for up to 3 months. Thaw in the fridge (if applicable) and stir before using.