Looking for a delicious and healthy spread that’s both lectin-free and packed with flavor? Look no further than this homemade pecan butter recipe – it’s sure to become your new favorite nut butter; it is mine!
Made with just a handful of simple ingredients, including freshly roasted pecans and a touch of sea salt, this easy-to-make recipe is perfect for anyone looking for a nutritious and satisfying snack or sweet treat.
Whether you’re a fan of pecans or simply looking for a tasty and nutrient-rich alternative to traditional peanut butter, this homemade nut butter is sure to delight your taste buds and leave you feeling satisfied and nourished. Give my favorite lectin-free nut butter a try!
A homemade pecan butter recipe
I’ve been talking about my love for pecans and pecan butter for quite some time. Assuming it was well-known and easy to make, I never shared a pecan butter recipe in a dedicated post.
But this weekend, I went to Dallas Farmers Market and bought fresh Texas pecans directly from a farmer. When I told him I loved pecan butter, he was surprised and said he had never tried that before and asked for a recipe.
The best homemade nut butter you’ll ever make
So here I am sharing this super simple pecan butter recipe. I’ve tried all the nut butter kinds, starting with peanut butter. This happened when I was in college, as peanut butter is not really a thing in Romania and even most parts of Europe, or it wasn’t at the time. I can’t say I loved it, but it was something I learned to like.
However, later on, I learned peanuts are not really nuts; they are legumes, and they’ve been out of my diet for a while. And most peanut butter brands in stores are full of nasty ingredients.
Do pecans have lectins?
No, pecans don’t have lectins, and they are on the Plant Paradox approved food list. However, some people may be sensitive to pecans, so pay attention to how you feel when you eat them.
Here is a list of lectin-free and plant paradox approved nuts: pecans, walnuts, pistachios, blanched almonds (no skins), baruka nuts, macadamia nuts, Brazil nuts, and hazelnuts.
The food processor
Then I decided I had to try to make it at home, and I realized it is the easiest thing that anyone who has a good food processor at home can make. Cost-wise, I think it is pretty much the same because pecans are expensive anyway, and a company that makes pecan butter can get them at a better price in large quantities.
The smoothness of the butter will depend on how powerful your food processor is. I have the 7 Cup Kitchen Aid, which is pretty good, but I can’t reach a very smooth consistency.
However, if you are lucky and have a Vitamix, you can make pecan butter that is smooth and creamy. I love the little crunch, though, and to be honest, I never tried to pass the 5-minute mark to see if I could get it smoother than that.
Later edit: according to one of our readers (see the comments section), you can run the butter (after the food processor) through the Nutribullet, and you will get a very smooth butter. It makes so much sense; I can’t believe I haven’t thought of this. 😊
Roasting the pecans and the add-ins
Roasting pecans is essential to make the most delicious pecan butter. When roasted, pecans become so much tastier and release their fragrant oils. But you have to be careful not to over-roast them, as they easily burn and will become bitter. Believe me, I burnt a few batches of pecans, and it gets expensive. 😅
They only need 7 to 10 minutes in the oven at 300F. They will become golden brown.
I don’t use parchment paper when I roast them because I have a stainless steel baking sheet. If you only have non-stick or aluminum, you should use parchment paper.
The butter will be delicious as it is, but I love adding cinnamon and a pinch of salt.
Homemade pecan butter recipe
INGREDIENTS: 1 lb (400 grams) raw pecans, a pinch of quality salt; 1 or 2 teaspoons cinnamon (or to taste)
METHOD: Roast the pecans at 300F for 7-8 minutes until they smell nice. Keep an eye on them so they don’t burn. Take them out, let them cool completely, and process them in a high-power blender or food processor for about 5 minutes until smooth and creamy You might need to stop and scrape down the walls a few times. If the food processor or blender get too hot, stop for a minute or so. Add a pinch of salt and a little bit of cinnamon. Pulse once and taste. Add more cinnamon and/or salt if you feel like it.
How to store and use homemade pecan butter
Store in the refrigerator, in a glass jar, and cover with a lid. It will last for about two weeks or even more.
How to use homemade pecan butter:
- Serve with vegetable sticks or apple slices
- Spread on a gluten-free, lectin-free toast bread
- Use to make salad sauce or stir-fry sauce (replacing peanut butter)
- Mix with other nut butter to make a mixed nut butter
- Add to cookies and cakes
- Top gluten-free and lectin-free pancakes or crepes
These are a few recipes where I use my homemade pecan butter:
- Sweet Potato Brownie with Pecan Butter, Vegan, Low Histamine
- Lectin-Free Bourbon Chocolate Pecan Pie
- Sugar-Free Sweet Potato Pie
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Homemade Pecan Butter, Easy Recipe
Looking for a delicious and healthy spread that's both lectin-free and packed with flavor? Look no further than this homemade pecan butter recipe - it's sure to become your new favorite nut butter; it is mine! Made with just a handful of simple ingredients, including freshly roasted pecans and a touch of sea salt, this easy-to-make recipe is perfect for anyone looking for a nutritious and satisfying snack or mealtime addition. Whether you're a fan of pecans or simply looking for a tasty and nutrient-rich alternative to traditional peanut butter, this homemade nut butter is sure to delight your taste buds and leave you feeling satisfied and nourished. Give my favorite lectin-free nut butter a try!
- 1 lb (400 grams) of raw pecans
- 1 teaspoon cinnamon (or more to taste)
- 1 pinch Himalayan pink salt, to taste (or a good quality sea salt)
Roast the pecans at 350F for 7 to 10 minutes, watching carefully, so they don't burn. You want a light toast; if they burn they'll get bitter. Once done, let them cool.
Add them to a food processor (or a high-speed blender that works without liquid, like a Vitamix) and start mixing them on high power. Depending on your food processor, you may have to stop several times and scrape down the sides. After about two minutes on high power, the nuts start releasing the oils. Continue until you get the desired consistency (it might take about 5 minutes). If your food processor gets too hot, you can stop for a minute or so.
Add the cinnamon and the pinch of salt, making sure you don't add too much salt. Add just a little, mix again and taste, and if you feel it needs more, you can add after, but you can't take it back if you add too much. This really depends on your taste. You can add more cinnamon if you'd like. Once done, pour into a glass jar, let cool, cover, and store in the fridge for up to two weeks.