Jump to Recipe
This easy homemade pecan butter sweetened with maple syrup and a sprinkle of kosher salt comes together in just a few minutes.
This month’s recipe redux challenge encouraged us to go nuts on October 22 which happens to be National Nut Day. Deciding what to make this time was as easy as it was hard. On the one hand, I had lots of recipe ideas; on the other, I had to choose one. I have a hard time choosing favorites when it comes to nuts. I love almonds, cashews, pecans, peanuts and pistachios among others. But before I let the decision drive me nutty (ha), I went with what was right outside my door: pecans.
I live in Georgia. Pecan trees are everywhere – all over my neighborhood and even in my backyard. And at this time of year the nuts are falling like the leaves. (The following is not a pecan tree. Just a pretty one I saw on my walk this afternoon. I love how it’s starting to change color.)
I was also inspired by a trend I’ve noticed lately. There are all sorts of nut butters being sold at gourmet stores and online with enticing names like bourbon peanut pecan butter and almond ginger butter. I wanted in on the fun but not at the $13 for a tiny jar price tag. I thought… why not make my own? I did.
And it was easy. The method I’m sharing took only about 15 minutes.
You will need a food processor or high-powered blender – whipping pecans into a creamy butter takes some power.
If you’re tempted to skip roasting, don’t. Roasting the pecans serves two purposes. It adds incredible depth and flavor. And importantly, processing warm pecans helped me get a smooth and creamy pecan butter without any additional oil. The longer you roast, the more intense color and flavor you’ll get. Just be careful not to burn the pecans or you’ll end up with bitter butter. Keep an eye on ’em.
Enjoy this homemade Maple Roasted Pecan Butter
- spread over warm whole grain bread,
- on fresh apple slices,
- dolloped onto a warm baked sweet potato (my fave!), or
- swirled into a bowl of oatmeal.
You can store any leftover pecan butter refrigerated in an airtight jar for up to a month. If you notice any oil separation – it’s only natural. Just stir it back in and spread away.
- 2 cups raw pecan halves
- 2-3 tablespoons maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Preheat oven to 350°F. Roast the pecans in a single layer on a sheet pan for 5 minutes. Stir and roast an additional 3-5 minutes until nutty and slightly browned. Don’t let the nuts burn.
Add the warm pecans to the food processor bowl. Pulse until the pecans are coarsely ground. Scrape down the sides of the bowl.
Process on high 1-2 minutes. Scrape down the sides.
Process an additional 3-5 minutes or until smooth and creamy.
Add the maple syrup, salt and cinnamon. Process just until incorporated.
Enjoy the pecan butter on apples, warm bread or muffins or atop a baked sweet potato.
Be sure to check out the other nutty recipe redux creations via the links below