Pecan Butter
This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.
Print
Pin
Servings: 2 cups
Equipment
- oven, spatula
Instructions
- Preheat oven to 350.
- Spread pecans onto a baking sheet.
- Bake pecans for 15 minutes or until they start to smell toasty.
- Carefully add hot nuts to the processor*. Blend for 1-2 minutes. Scrape down sides and blend again.
- Continue to scrape down and blend until the nuts turn a smooth consistency. Add salt and blend one more time
- Pour butter into a mason jar. The butter will still be hot, so keep the lid off until the nut butter cools.
- Store in the pantry for up to 3 weeks.
Notes
Hot nuts are my best tip for a fast and smooth nut butter. The oils in the nuts break down much faster when the nuts are hot!
Nutrition
Serving: 2tbsp | Calories: 90kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 0.75g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.1g | Sodium: 36mg | Potassium: 51mg | Fiber: 1.2g | Sugar: 0.5g | Vitamin A: 7IU | Calcium: 9mg | Iron: 0.3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.