If you haven't tried pecan butter, this is your sign to make this easy recipe. Pecan butter is a delicious peanut butter alternative and is easy to make. You can have it in less than five minutes with 2 ingredients.
Pecans can be pretty expensive where I live so I try and grab a bag or two to keep in the freezer when I find them on sale. Another allergy-friendly nut butter spread is sunflower seed butter. Same preparation technique as this one.
Pecans keep well in the freezer and can defiantly be used for this recipe.
Make one of the best homemade nut butter recipes at home and follow the easy steps in making pecan butter spread below.
Why is this Homemade Pecan Butter good?
- Make this homemade peanut butter with just one ingredient, pecans or I like to add a dash of salt.
- Customize your homemade creamy nut butter with mix-ins to make it even more delicious. See suggestions below.
- You'll love this creamy butter recipe because it's a great way of using up pecans when your pecan tree has an especially great yield.
- Make this nut butter at home a part of a keto or low-carb lifestyle. Here are some more low carb recipes you may want to add to your recipe rotation.
- This homemade nut spread is a great alternative to the store-bought nut butter as there are no preservatives, thickeners or stabilizers.
Ingredients needed to make pecan butter:
- Pecans - toasted
- Salt - optional in making this homemade pecan butter but I love just a pinch.
Easy Homemade Pecan Butter Recipe Instructions
Roast the pecans
Toast the pecans as instructed in this blog post: Toasting Pecans
Add to a Blander
Place the pecans in a high speed blender or food processor.
Pulse
Pulse the pecans to help them to start grinding.
Blend
Turn the blender or food processor to medium allowing a paste to form, about 2 minutes. If needed, process again until smooth.
Scrape
Scrape down the sides of the blender or food processor with a silicone scraper.
Add salt
Add the salt if using, or other mix-ins, and process on high for 1 additional minute or until the desired consistency is reached.
Cool
The pecan butter will be warm if not hot from the friction of the blade. Transfer to a closed container, allowing to cool completely.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
How do I store homemade pecan butter?
I store my pecan butter in a 6-ounce glass canning jar. But any closed container will work.
Pecan Nut Butter Recipe FAQs
I like a pinch of salt when I make this make nut butter but you can also add other flavorings. Start with a ½ teaspoon of each of or a combination of the following mix-ins and adjust to your taste preference. Cinnamon, Maple syrup, brown sugar, honey, chili powder.
There is no need for refrigeration but I would store it in a cool, dry place away from heat. I use up the pecan butter within a month.
There aren't any thickeners in this recipe! The longer you puree the nuts, the smoother it gets and the more oils are extracted, giving a smooth product. If you would like a thicker spread, stop pureeing the nuts when you reach the consistency you like.
Stirring before use is up to you. You may notice a thin film of pecan oil floating on the butter, this is normal separation because there are no emulsifiers included in the recipe to keep the oil from separating out. Simply stir to combine.
More homemade nut butter recipes:
Ingredients
- 2 Cups (198 g) pecans shelled and toasted
- ½ Teaspoon (0.5 Teaspoon) salt
Instructions
- Toast pecans as instructed2 Cups (198 g) pecans
- Place the pecans in a high-power blender or a food processor.
- Pulse the pecans to help them to start grinding.
- Turn the blender or food processor to medium allowing a paste to form, about 2 minutes.
- Scrape down the sides of the blender or food processor with a silicone scraper.
- Add the salt if using, or other mix-ins, and process on high for 1 additional minute or until the desired consistency is reached.½ Teaspoon (0.5 Teaspoon) salt
- The pecan butter will be warm if not hot from the friction of the blade. Transfer to a closed container, allowing to cool completely.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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