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.
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.
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.