Pecan Butter Recipe
Learn to make delicious Pecan Butter with this easy recipe. Simply blend toasted pecans until smooth for a rich and nutty spread, perfect for toast or as a tasty ingredient in your favorite recipes.
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Homemade nut butter is not only delicious, but it is also empowering to make your own homespun version and control the quality and freshness of your ingredients. Try this Homemade Almond Butter or this Coconut Butter for more fun and tasty DIY projects. Check out all of our dips and sauces for more inspiration.
Why You Will Love This Recipe
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Pecans – Use whole or pecan halves.
- Salt – A pinch of salt brings out the best in your ingredients. Our pick for the best fine sea salt is always Redmonds.
Unrefined, unprocessed, ancient sea salt with trace minerals and no additives. Natural sea salt the way nature made it, with nothing added and nothing removed.
Equipment
- Food Processor – Be sure to use a large food processor to hold 2 cups of pecans. You could also use a high-speed blender such as a Blendtec or Vitamix.
- Spatula – These colorful little spatulas are our favorite kitchen tools. Perfect for stirring and scraping down the sides of bowls.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by placing the pecans into a large skillet.
Step 2
Next, place the skillet over medium heat and toast the pecans for 5-8 minutes. Watch for the color of the pecans to start to darken, and they will become fragrant.
Step 3
Then, transfer the toasted pecans to the food processor and allow them to cool. This is important because processing them while they are still hot could cause your pecan butter to be oily and thin instead of thick and creamy.
Let the pecans sit for at least ten to fifteen minutes to cool to room temperature.
Step 4
Next, process the pecans until the mixture is smooth. Stop the machine every minute to scrape the sides down and allow the machine to cool down.
Step 5
The mixture will be crumbly after the first 2-3 minutes. Be patient and keep scraping down the sides.
Step 6
Then, the pecans will start to clump together.
Keep going!
Step 7
Finally, in the last 2-3 minutes, the butter will become more creamy.
Step 8
Once the butter has reached your desired consistency (about 5-6 minutes), sprinkle in the salt and process again for 10 seconds.
Taste and adjust the salt if needed.
Step 9
Scrape the pecan butter into a clean jar with an airtight lid.
We use a small mason jar.
Expert tip! Always toast the pecans first. Don’t skip that step! The toasted pecans add a deep, nutty, and rich taste to the nut butter that is irresistible.
Substitutions
- Substitute almonds, pistachios, or cashews for a variety of flavors. Or do a mix of them for a delicious mixed nuts concoction.
- Use flavored salts like smoked salt or sea salt with herbs for a unique taste.
Makes a practical and memorable gift for an individual or a family.
Recipe Variations
- Add a splash of vanilla extract, a sprinkle of cinnamon, and a touch of maple syrup for a sweet spread for coconut flour pancakes.
- Incorporate some shredded coconut into pecan butter for a tropical twist.
- Blend the toasted pecans with cocoa powder or melted chocolate for a chocolate-infused pecan butter.
- Mix pecan butter with chai spices like cardamom, cinnamon, ginger, and cloves for a unique twist. Enjoy it with a cup of Chai Coffee!
Serving Suggestions
- Spread on toast or bagels for a delicious breakfast.
- Add pecan butter to your favorite energy balls recipe for a fun twist.
- Fill pitted dates with pecan butter for a quick, satisfying snack or dessert.
- Use it as a protein-packed dip for fruit like these cinnamon apples.
- Stir it into chocolate overnight oats to add richness and a nutty flavor.
- Blend a spoonful into a smoothie for an added protein boost.
FAQS
Yes, pecan butter is nutritious, as pecans are rich in healthy fats, protein, and essential nutrients. However, moderation is the key due to its calorie density.
Those with nut allergies should avoid pecan butter, as it is made from pecans, which are tree nuts.
Storage Tips
To Store: Store the nut butter in an airtight jar in the fridge for up to a month.
To Freeze: We do not recommend freezing this recipe. After putting it to the test, we found that the texture of the homemade pecan butter was compromised by freezing it. After thawing, it had to be rerun through the food processor, so to us, it defeated the purpose. This recipe is best enjoyed fresh as a small batch of craft nut butter.
More Recipes with Pecans
If you’ve tried our easy homemade pecan butter recipe, please rate it and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Pecan Butter
Ingredients
- 2 cups pecans
- ⅛ tsp fine sea salt *add more to taste
- ⅛ tsp ground cinnamon *optional
Instructions
- Start by placing the pecans into a large skillet.
- Place the skillet over medium heat and toast the pecans for 5-8 minutes. Watch for the color of the pecans to start to darken, and they will become fragrant.
- Transfer the toasted pecans to the food processor and allow them to cool. Let them sit for at least ten to fifteen minutes.
- Then, process the pecans until the mixture is smooth. Stop the machine every minute to scrape the sides down and allow the machine to cool down.
- The mixture will be crumbly after the first 2-3 minutes, then the next 2-3 minutes, it will become more creamy.
- Once the butter has reached your desired consistency (about 5-6 minutes), sprinkle in the salt and cinnamon (if using) and process again for 10 seconds. Taste and adjust the salt if needed.
- Scrape the pecan butter into a clean jar with an airtight lid.
Wow, this pecan butter is so good and easy to make. I don’t like other nuts, so I never used any type of nut butter. I am surprised I have not seen this at a market. I did add the cinnamon which I highly recommend.
Yes to the cinnamon!! So good. And I would suspect that if pecan butter was at the market it would be super expensive – better to make your own! Thank you Elly.