How To Make Homemade Pecan Butter
Homemade pecan butter tastes much better than store-bought ones. This recipe uses all natural ingredients so they’re healthy and delicious!
Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (about 4 to 8 minutes).
Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes.
Blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness.
Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.
Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so—obviously, don’t eat it if you see or smell any signs that it has gone bad.
Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required depends on your machine. Older models of food processors may take time to make the pecans into butter, but newer ones are likely to be more powerful which speeds up the process.
- Calories: 1568.84kcal
- Fat: 163.23g
- Saturated Fat: 14.02g
- Monounsaturated Fat: 92.54g
- Polyunsaturated Fat: 49.02g
- Carbohydrates: 31.98g
- Fiber: 22.13g
- Sugar: 9.02g
- Protein: 20.82g
- Sodium: 527.48mg
- Calcium: 165.90mg
- Potassium: 932.91mg
- Iron: 5.80mg
- Vitamin A: 6.91µg
- Vitamin C: 2.52mg
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