Pecan butter is ultra creamy and rich, lightly sweetened, with a touch of salt and cinnamon. It’s smooth, flavourful, and unbelievably mouth watering! You just might say goodbye to peanut butter forever.
This recipe was originally published in June 2019. It has been updated for content and photos.
Step aside peanut butter, it’s all about the pecan butter now! I can’t believe it took until adulthood to try it. It’s SO good!
You’ve probably tried peanut and/or almond butter before, but if you haven’t tried pecan butter, this simple how to guide will take you from whole pecans to luscious butter in no time!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. All you NEED is pecan halves, but you may also use some fill ins for added flavour. I recommend all 3 (cinnamon, salt + sugar) but you may use any or none at all. Your choice.
Start by lining a baking tray with parchment paper and arrange your pecan halves in a single layer on top. (photo 1)
Bake for 5 minutes and then remove from the oven. (photo 2)
NOTE: Don’t skip the quick roast, as this will help the pecans release some of their natural moisture, making them easier to blend. Plus, warm pecans will blend easier than cold ones.
Transfer the pecans to your food processor and begin processing. (photos 3-4)
Your pecans will take a few minutes to go from whole to butter. They’ll break down and eventually start to clump together. (photos 5-6)
Soon you’ll have a course looking butter with a large ball, and very soon after, a smooth and delicious pecan butter. (photos 7-8)
NOTES: Keep processing until you have a smooth consistency. Depending on the strength of your processor, it will take anywhere from 2-6 minutes to get your pecans from whole, to flour, to creamy nut butter.
OPTIONAL: Add your fill ins, if using and re-blend/process for a few more seconds until combined. (photos 9-10)
Easy right?
Transfer your pecan butter to a glass jar or container and enjoy!
Common Questions
Keep it in a clean and dry glass jar or container. Keep at room temperature for up to 1 week, or refrigerate for up to 4 weeks.
Although you may keep it at room temperature for up to 1 week, I recommend refrigerating if you won’t consume it by then.
Yes! Just make sure to use an air tight, freezer safe container and freeze for up to 3 months.
The nutritional values are similar in terms of calories and fat per serving, with pecan butter being a touch higher in both. Pecan butter has more antioxidants and fiber, but peanut butter is higher in protein. Both should be consumed in moderation as they are calorie dense, so luckily a little goes a long way!
No. Although similar in texture and consistency, it has a very unique flavour, which I find the most delicious of the nut butters that I’ve tried.
I use this Cuisinart food processor and I’ve also successfully made this in my Vitamix. (affiliate links) The results were similarly smooth in both, but the Vitamix was a little faster to process. However, I prefer how much simpler it is to transfer nut butter from a food processor since the blades can be removed.
How to use it
- Stir some into smoothies or smoothie bowls.
- Spread it on toast, or top waffles or pancakes.
- Mix some into your overnight oats.
- Dip apples, or make a sandwich with banana slices.
- Make pecan butter cookies!!!
- Grab a spoon and go to town! Or maybe don’t, because calories 😉
Expert Tips
- Give your machine small breaks in between processing to prevent overheating. Turn off your food processor for 30-60 seconds at a time, as needed, and then continue. Use that break to scrape down the sides.
- For sugar free, skip the optional coconut sugar, or if you have a sweet tooth, you may increase to two tablespoons, instead. (Try it with one first)
- Your homemade pecan butter will go through many stages. It goes from whole pecans, to broken down pieces, to flour, to small clumps, then larger clumps, and finally creamy nut butter. (See process shots above for a visual.)
- You may use a high speed blender, such as a Vitamix for faster results, but I find it easier to remove the butter from a food processor.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Equipment
Ingredients
- 3 cups pecan halves
Optional Fill Ins
- 1 tablespoon unrefined coconut sugar or brown sugar
- ½-1 teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees and line a large tray with parchment paper. Arrange the pecans in a single layer and bake for 5 minutes. Then remove from the oven.
- Transfer the toasted pecans to your food processor and begin processing. Stop to scrape down the sides, as needed and give your machine a 30-60 second break to prevent overheating. The pecans will go from whole, to crumbly, to flour, to clumps and eventually creamy pecan butter. Depending on your appliance, this will take anywhere from 2-6 minutes.
- Once smooth, add any or all of the optional fill ins (if using) and pulse until combined.
- Store in a clean and dry glass jar or container, and use as desired.
Emma
Just made some today and everyone loved it! I used the optional sugar but not the cinnamon because I ran out and it was amazing!! Can’t believe how easy it is to make. Will definitely be making this again and again!!
rosa
Thanks for sharing Emma! So glad you enjoyed. 🙂