Pecan butter is a delicious peanut butter alternative and can be made in less than five minutes with 2 ingredients.
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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.
Pecan keep well in the freezer and can defiantly be used for this recipe.
Here is why this Pecan Butter recipe is amazing:
- Make pecan butter with just one ingredient, pecans or I like to add a dash of salt.
- Customize your homemade nutbutter with mix-ins to make it even more delicious. See suggestions below.
- A great way of using up pecans when your pecan tree has an especially great yield.
- Make this recipe 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:
- Pecans – toasted
- Salt – optional but I love just a pinch.
How to make homeade pecan butter
- Toast pecans as instructed in this blog post: Toasting 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.
- The pecan butter will be warm if not hot from the friction of the blade. Transfer to a closed container, allowing to cool completely.
Frequently asked pecan butter questions, answers and tips:
I like a pinch of salt but you can also add other flavorings. Start with a 1/2 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.
I store my pecan butter in a 6 ounce glass canning jar. But any closed container will work.
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 nut 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.
Pecan Butter
Ingredients
- 2 cups pecans shelled and toasted
- 1/2 teaspoon salt
Instructions
- Toast pecans as instructed
- 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.
- The pecan butter will be warm if not hot from the friction of the blade. Transfer to a closed container, allowing to cool completely.
Notes
How do you store it? I store my pecan butter in a 6 ounce glass canning jar. But any closed container will work. Does it need to be refrigerated? 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. Why is it so thin? 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. Do you have to stir it before using? Stirring before use is up to you. You may notice a thin film of pecan oil floating on the nut 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.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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