Dive into the world of creamy deliciousness with my Easy Homemade Pecan Butter Recipe—so delectably simple you’ll wonder why you haven’t tried to make homemade nut butter before.
With this easy recipe, four ingredients, a food processor, and a few minutes, you can make your own preservative-free, smooth, or crunchy, luscious homemade pecan nut butter.
A delicious nut butter bursting with rich flavor, pecan butter is full of roasted pecans with naturally sweet, buttery, nutty goodness.
Add a pinch of cinnamon and brown sugar, and you won’t believe how incredible it tastes slathered on a piece of toast, a graham cracker, or straight from the jar.
Roasting the pecans before processing them intensifies their nutty, sweet flavor. Like peanut butter, cashew butter, pistachio butter, or almond butter, roasted pecan butter can be substituted for other nut butter in most recipes.
The best part of this recipe lies in its simplicity; it’s the easiest thing in the world, and once you try it, you will be hooked. Plus, good news, it couldn’t be easier!
Check out my easy steps, instructional video, and tips to ensure this recipe turns out perfectly the first time you make it.
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Why you will love this recipe:
- Pecans are full of healthy fats, naturally sodium-free, cholesterol-free, and gluten-free!
- Pecan nut butter packed in a pretty glass mason jar makes a unique hostess gift.
- It’s easy to make either smooth or crunchy, or both! And it will quickly become your new favorite recipe.
What is pecan butter:
It is a type of nut butter with a rich, buttery flavor. It’s made by grinding pecans until they form a smooth, creamy spread, similar to peanut butter.
Ingredients and Equipment Needed:
Complete measurements are listed in the recipe below.
- Pecans – you can, in fact, make your own pecan butter with nothing more than some freshly roasted pecans or toasted pecans. However, I like to kick it up a notch by adding a few simple ingredients.
- Brown sugar – with its deep caramel flavor, sweetens it up just a bit. You can substitute maple syrup or honey, but be careful and don’t add too much. Homemade nut butter is already a little more liquid than purchased nut butter.
- Cinnamon – adds its unique flavor profile and enhances the other flavors.
- Kosher salt – a pinch of salt balances and enhances all other flavors and brings them together in one tasty pecan butter spread.
You will also need a food processor with a steel blade, or a high-speed blender.
How to make pecan butter:
- Preheat the oven to 350°F.
- Pour the raw pecans onto a rimmed baking sheet and spread out evenly. Place in the oven and roast for 10 minutes. Remove from the oven and allow to cool.
- Add the pecans, brown sugar, cinnamon, and kosher salt to the bowl of a food processor fitted with a steel blade.
- Process for 30 seconds; the pecans will be coarsely chopped. (If you are making crunchy pecan butter, remove one-quarter of a cup of the chopped nuts and set it aside.
- Process for another 30 seconds; the nuts will be finely chopped.
- Process for another 30 seconds; the nuts will be a fine meal.
- Process for another 30 seconds; the nuts are starting to form clumps and come together.
- Process for another 30 seconds; a thick paste is starting to form.
- Process for another 30 seconds; the paste will still be grainy.
- Process for another 30 seconds; the mixture starts to look like a creamy nut butter and has become glossy and soft.
- Process for a final 30 seconds; you should have a smooth and creamy mixture.
- At this point, taste your mixture, add additional brown sugar or salt if needed, and process for a second or two until everything is combined.
- If you are making crunchy, add the chopped nuts you set aside earlier and stir to combine.
- Spoon into jars, cover, and enjoy!
How to serve it:
Of course, just like its cousin peanut butter, the most popular way to eat this nut butter is with jelly on a PB&J sandwich. My husband and I both enjoy it spread on graham crackers with a dollop of my homemade Blackberry Jam. It would also be great on my Hoe Cakes, or these Meal Prep Pancakes.
Here are some additional ideas: use it instead of peanut butter to make pecan butter fudge, tarts, bars, cookies, or pies. You could also add it to overnight oats or yogurt or spread it on pancakes, a piece of celery, a banana, or an apple or mix it in vanilla ice cream.
You can also use it to make protein, energy balls, or smoothies. In most cases, anything you can do with peanut butter, you can do with pecan nut butter.
How to store it:
You can store homemade pecan butter in an airtight container or glass jar at room temperature for about 1-2 weeks. It can stored in the refrigerator for 4-6 weeks. Before using, stir it well to mix in any oil that has separated.
Recipe variations:
Like other nut butter, pecan butter is versatile and can be adapted to various tastes and preferences. Here are some recipe variations to try:
- Instead of brown sugar, add 1-2 tablespoons of maple syrup, honey, or agave nectar during the blending process.
- Substitute nutmeg or pumpkin spice instead of cinnamon for a warm, fragrant butter.
- Mix in 2-3 tablespoons of cocoa powder or melted dark chocolate for a chocolatey twist.
- Add the seeds from a vanilla bean or 1-2 teaspoons of pure vanilla extract for a delightful vanilla flavor.
- Incorporate a few tablespoons of caramel sauce and a pinch of flaky sea salt.
- Blend in 1-2 teaspoons of instant espresso powder or finely ground coffee beans for a coffee-infused nut butter.
- Combine pecans with almonds, cashews, or walnuts for a varied texture and flavor profile.
- If you are a fan of Nutella, you can add one teaspoon of cocoa powder, three teaspoons of confectioners’ sugar, and one-quarter teaspoon of vanilla extract for every half cup of pecan butter.
Recipe FAQs:
This is a tough one, and the answer is: it depends. While all are delicious, in North Florida and South Georgia area, Elliot and Stuart pecans are the two most popular varieties.
Many folks say Elliots are the best with their sweet taste and high oil content, but Stuarts come in a close second and are more commonly available. It may be different where you live.
I used Elliots in this recipe, but most of the time, when you purchase pecans from the grocery store, it doesn’t say what variety they are on the bag. The most important thing is to ensure they are fresh and buy this year’s crop when buying pecans.
Also, inspect the nuts to ensure they are plump and light or golden brown. If the nuts are dark, they are probably old.
Because of their high oil content, you should always store raw pecans in the refrigerator or freezer to prevent them from turning rancid. Properly packaged, they will keep in the freezer for up to two years.
Nope! You can certainly leave out the other ingredients if you want your recipe to be 100% free of anything other than the pecans. But I think they enhance the flavor.
Roasting the pecans before blending can bring out a deeper, toasted flavor. However, you can also use raw pecans for a milder taste.
Expert tips and tricks:
- Because it doesn’t contain any preservatives or emulsifiers, your pecan butter will be a little thinner and not look exactly like the thick and creamy peanut butter you purchase at the grocery store. It also may separate a bit and have some natural oils on the top that need to be mixed in before serving. But have no fear, it will still be delicious.
- Depending on your food processor’s age, size, and strength, making this nut butter may take slightly longer or less time.
- Also, depending on the variety and age of the pecans you use, your nut butter may be thicker or thinner after processing. It will thicken a bit after it is refrigerated.
More pecan recipes:
If you follow my blog, you know I am a huge fan of pecans and use them in any recipe that calls for nuts. Here are just a few of my favorite recipes that I think you might like:
- Old-Fashioned Southern Pecan Pie
- Quick and Easy Pecan-Crusted Fish Fillets
- Bourbon Pecan Brie Bites in Phyllo Cups
- The Ultimate Blue Cheese Spread with Pecans
- Cranberry Pecan Mini Goat Cheese Balls
- Old-Fashioned Pecan Pralines
- Southern Pecan Praline Cake – Easy and Delicious
- Pecan Crusted Chicken
- Georgia Cornbread Cake AKA Pecan Cake
- Pecan Pralines and Ice Cream
- Easy Sour Cream Apple Bread with Pecans
- Cranberry Pecan Chicken Salad
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Easy Homemade Pecan Butter Recipe (How to Make)
Equipment
- Food processor with a steel blade or high-speed blender
Ingredients
- 1 pound shelled raw pecans
- ½ teaspoon light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- Pour the pecans onto a baking sheet and spread out evenly. Place in the oven and roast for 10 minutes. Remove from the oven and allow to cool.
- Add the pecans, brown sugar, cinnamon, and kosher salt to a food processor bowl fitted with a steel blade.
- Process for 30 seconds: the pecans will be coarsely chopped. (If you are making crunchy, remove ¼ cup of the chopped nuts and set aside.)
- Process for another 30 seconds: the nuts will be finely chopped. (Total time 1-minute. )
- Process for another 30 seconds: the nuts will be a fine meal. Total time 1 minute 30 seconds.)
- Process for another 30 seconds: the nuts are starting to form clumps and come together. (Total fime 2-minutes.)
- Process for another 30 seconds: a thick paste is starting to form. (Total time 2 minutes 30 seconds.)
- Process for another 30 seconds: the paste will still be grainy. (Total time 3-minutes.)
- Process for another 30 seconds: the mixture should be looking glossy and soft. (Total time 3 minutes 30 seconds.)
- Process for a final 30 seconds: you should have a smooth and creamy pecan butter. (Total time 4 minutes.)
- At this point, taste and add additional brown sugar or salt if needed, and process for a second or two until everything is combined.
- If you are making crunchy, add the set-aside chopped nuts and stir to combine.
- Spoon into jars, cover, and enjoy.
Notes
- Nutrition information is based on one cup of pecan butter.
- If you are a fan of Nutella, a chocolate spread made with hazelnuts, add some cocoa powder and confectioners’ sugar to your pecan butter for an excellent pecan chocolate spread. I like to add about one teaspoon of cocoa powder, three teaspoons of confectioners’ sugar, and one-quarter teaspoon of vanilla extract for every half cup of nut butter.
- When purchasing raw pecans, the most important thing is to ensure they are fresh and buy this year’s crop. Also, inspect the nuts to make sure they are plump and light or golden brown. If the nuts are dark, they are probably old.
- Because of their high oil content, you should always store raw pecans in the refrigerator or freezer to prevent them from turning rancid. Properly packaged, they will keep in the freezer for up to two years.
- Depending on your food processor’s age, size, and strength, making this recipe may take you slightly longer or less time.
- Also, depending on the variety and age of the pecans you use, your butter may be thicker or thinner after processing. It will thicken after it is refrigerated.
- Because it doesn’t contain any preservatives or emulsifiers, your pecan butter will not look exactly like the thick and creamy peanut butter you purchase at the store. It also may separate a bit and have a little oil on the top that needs to be mixed in before serving. Have no fear; it will still be delicious.
- If you want your recipe to be 100% free of anything other than the pecans, you can leave out the other ingredients, including the sugar and salt, but I think they enhance the flavor.
Omgosh this is amazing 👏 try it..
I am trying this soon! Such a great idea.,