Creamy Homemade Pecan Butter is a unique nut butter that is as easy to make as it is delicious. In fact, with only four ingredients, a food processor, and a few minutes, you too can make your own preservative-free, smooth, or crunchy pecan nut butter.
An amazing nut butter bursting with rich flavor, Pecan Butter is full of roasted pecans with their naturally sweet, buttery, nutty goodness. Add in a touch of cinnamon and brown sugar, and you won’t believe how utterly 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. Similar to peanut butter or almond butter, roasted pecan butter can be substituted for any other nut butter in most recipes. The beauty of this recipe lies in its simplicity, and once you try it, you will be hooked.
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 fantastic and unique hostess gift.
- It’s easy to make either smooth or crunchy, or both! You decide.
Ingredients – here’s what you will need:
- Pecans – you can, in fact, make pecan nut butter with nothing more than some freshly roasted pecans. However, I like to kick it up a notch by adding the simple ingredients below.
- 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 pecan butter is already a little more liquid than purchased nut butter.
- Cinnamon – adds its unique flavor profile and enhances the other flavors.
- Kosher salt – balances and enhances all of the other flavors and brings them together in one tasty spread.
Directions – here’s 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 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. (One minute)
- 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 peanut 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 chopped nuts you set aside earlier and stir to combine.
- Spoon into jars, cover, and enjoy!
Frequently asked questions:
It will be fine at room temperature on your kitchen counter for a week or so. However, since it doesn’t have any preservatives, you should place it in the refrigerator if you will be storing it any longer.
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 without Pectin. It would also be great on 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.
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.
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.
If you are a fan of Nutella, a chocolate spread made with hazelnuts, you can add some cocoa powder and confectioners’ sugar to your nut 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 pecan butter.
Sharon’s tips:
- 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 a little oil on the top that needs 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, it may take you slightly longer or less time to make this nut 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 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:
- Quick and Easy Pecan Crusted Fish Fillets
- Old-Fashioned Pecan Pralines
- Bourbon Pecan Brie Bites
- Pecan Pralines and Cream Ice Cream
- Georgia Cornbread Cake
- Oven-Baked Pecan Crusted Chicken Breasts
★ 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!
📋 Recipe:
Homemade Pecan Butter Recipe
Ingredients
- 1 pound shelled raw pecans
- ½ teaspoon light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees 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 pecan butter, 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 starts to look like pecan butter and has become 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 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 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, it may take you slightly longer or less time to make this recipe.
- 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 certainly leave out the other ingredients, including the sugar and salt, but I think they enhance the flavor.
I am trying this soon! Such a great idea.,