Ingredients
Ingredients
- 3 cups pecan halves
- 1 tablespoon unrefined coconut sugar (or brown sugar)
- 1/2-1 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper and spread the pecan halves in a single layer. Bake them for 5 minutes to lightly toast and enhance their flavor, then remove the tray from the oven.
- Process Pecans into Butter: Transfer the toasted pecans to a food processor. Begin blending the nuts, stopping periodically to scrape down the sides and allowing the machine a 30-60 second rest to prevent overheating. The pecans will go through several stages: from whole nuts to crumbly, to a flour-like texture, then forming clumps, and finally turning into creamy pecan butter. This process typically takes 2 to 6 minutes depending on your blender.
- Add Sweeteners and Spices: Once a smooth butter is achieved, add the unrefined coconut sugar, cinnamon, and sea salt. Pulse the processor a few times to mix these ingredients evenly into the pecan butter.
- Store the Pecan Butter: Transfer the pecan butter into a clean, dry glass jar or airtight container. Store it in a cool, dry place or in the refrigerator. Use as a spread on toast, an ingredient in smoothies, or a topping for desserts as desired.
Notes
- Use unrefined coconut sugar or brown sugar to keep the sweetness natural and subtle.
- You can adjust the cinnamon amount from 1/2 to 1 teaspoon depending on your taste preference.
- Allow the food processor to rest if it starts to overheat during blending to avoid damaging it.
- Store pecan butter in the refrigerator for up to 2 weeks for freshness.
- Feel free to omit the sugar and cinnamon to make a pure nut butter.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiments & Spreads
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
