Description
Homemade pecan butter is rich, naturally sweet, and deeply nutty, with a flavor that becomes even more fragrant when the pecans are lightly roasted. Made with just pecans, cinnamon, and a pinch of salt, this simple nut butter needs no added oil or sweetener. Of all the nut butters I’ve tried, pecan butter remains my favorite — and I’m still surprised it doesn’t receive more attention.
Ingredients
- 1 pound (450 grams) raw pecans
- 1 teaspoon cinnamon, or more to taste
- 1 pinch Himalayan pink salt or good-quality sea salt, to taste
Instructions
- Preheat the oven to 300°F (150°C). Spread the pecans in a single layer on a stainless steel or parchment-lined baking sheet.
- Roast for 7 to 10 minutes, watching them carefully. The pecans should become fragrant and slightly deeper in color but should not brown too much. Let them cool.
- Transfer the cooled pecans to a food processor or high-speed blender designed to process nuts without added liquid. Process on high, stopping as needed to scrape down the sides.
- After approximately 2 minutes, the pecans will begin releasing their oils. Continue processing until the butter reaches your preferred consistency, about 5 minutes in total. If the appliance becomes too warm, stop and let it rest briefly before continuing.
- Add the cinnamon and a small pinch of salt. Process briefly, taste, and add more cinnamon or salt if needed.
- Transfer the pecan butter to a clean glass jar, cover, and refrigerate for up to two weeks.
Notes
Pecans burn easily and become bitter when over-roasted, so watch them closely.
The consistency of the butter will depend on the power of your food processor or blender. For an especially smooth texture, you can give the finished butter an additional blend in a small high-speed blender (a reader’s tip).
Natural oil separation may occur during storage. Stir before serving. This recipe contains no added oil or sweetener.