Homemade All-Natural Pecan Butter

One word.


I never knew making nut butter at home was so simple and that the result would be so decadent. No additives, no preservatives, just fresh raw nuts ground up into a silky smooth spread. This was my first attempt at making homemade nut butter, and boy I am never looking back. I’m the type of person that can eat endless spoonfuls of peanut and almond butter directly from the jar. Since pecans are high on my nut list, I started to wonder about their nut butter potential. If you appreciate pecans as much as I do, you will not be disappointed. But I warn you, its addictive.For the past couple of mornings, O and I have been spreading it on whole grain bread, with a drizzle of honey, and are crazy about it. Seriously.

This is so simple. All you need is a food processor and one ingredient: fresh pecans. This is key. The fresher the nut the better the taste.  If you wish you can also add a dash of cinnamon and sea salt.

Here’s all you need to know:

Lightly toast 2 cups of pecans (or more) in a non-stick skillet, or in a warm oven for about 6 minutes. Place warm pecans into the food processor; blend. Stop to scrape down the sides with a spatula (as many times as needed). At first the mixture becomes mealy, but then moistens and melts into a velvety smooth and delicious nut butter. This makes about one cup of butter, and should be stored in the refrigerator.

Try smearing it on sliced apples, whole grain bread, or mixing it into your morning oatmeal. Once you taste this nut butter, you won’t be able to live with out it.


15 thoughts on “Homemade All-Natural Pecan Butter

  1. My goodness! Your blog is beautful. By any chance have you read any Donna Hay cookbooks? Your style is very similar in a way. (That is a very good thing). Very inspiring work, so now I’m following you.x

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