Name: Homemade Pecan Butter Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 19 min
Ingredients: 1 pound shelled pecans; 1/2 teaspoon brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon kosher salt

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You are probably familiar with different kinds of nut butter, such as peanut butter and almond butter, but if you have never had pecan butter, you are in for a real treat. Like pecans, pecan butter has a naturally sweet buttery flavor, and you won’t believe how easy it is to make and, even better, how utterly incredible it tastes.

In fact, with only a few ingredients, a food processor, and five minutes of prep time, you too can be making your own preservative-free smooth or crunchy pecan nut butter. Roasting the pecans before processing them intensifies their nutty, sweet flavor.

Why you will love this recipe:

Pecans are naturally sodium-free, cholesterol-free, and gluten-free!
Pecan nut butter packed in a pretty glass jar makes a wonderful and unique hostess gift.
It’s easy to make either smooth or crunchy, or both! You decide.

Here is what you will need:

You can, in fact, make pecan nut butter with nothing more than some roasted pecans. However, I like to add a smidge of brown sugar, a touch of cinnamon, and a pinch of salt to enhance the flavor.

Here is how to make this recipe:

Preheat the oven to 350 degrees F.
Pour the 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 a food processor bowl.
Process for 30 seconds: the pecans will be coarsely chopped. (If you are making crunchy pecan butter, remove one-quarter cup of the chopped nuts and set 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 pecan butter and has become glossy and soft.
Process for a final 30 seconds: you should have a smooth and creamy pecan butter.
At this point, taste your nut butter 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 pecan butter, add the set aside chopped nuts and stir to combine.
Spoon into jars, cover, and store in the refrigerator for up to several weeks and the freezer for two months.

Frequently asked questions:

What to serve it with:

Of course, just like it’s cousin peanut butter, the most popular way to eat this nut butter is with jelly on a PB&J sandwich. However, my husband and I both like just to spread it on graham crackers. It would also be great on pretzels.

Here are a few additional ideas: use it instead of peanut butter to make pecan butter fudge, cookies, or pie. You could also add it to overnight oats or yogurt or spread it on a piece of celery, banana, or apple. Pretty much anything you can do with peanut butter, you can do with this.

And, if you are a fan of Nutella, which is a chocolate spread made with hazelnuts, add some cocoa powder and confectioners’ sugar to your pecan butter for an awesome 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.

What variety of pecans has the best taste?

This is a tough one, and the answer is: it depends. While all are delicious, in the North Florida, South Georgia area, Elliot and Stuart 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 on the bag what variety they are. When purchasing 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 in color. If the nuts are dark, they are probably old.

How to store them:

Because of their high oil content, for the best flavor, pecans should always be stored in the refrigerator or freezer to prevent them from turning rancid. Properly packaged, they will keep in the freezer for up to two years.

Sharon’s tips:

Depending on your food processor’s age, size, and strength, it may take you slightly longer or less time to make your butter.
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 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 certainly leave out the other ingredients. But, I think they enhance the flavor.

Related recipes:

If you follow my blog, you know I am a huge fan of pecans and use them in pretty much any recipe that calls for nuts. Here are just a few of my favorite recipes that I think you might like:

★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones!

Three jars of pecan nut butter on a cutting board.

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