Maple Pecan Nut Butter

Our local market was having a special on pecans. With plenty of nuts left after Thanksgiving recipes, I wanted to look into making a nut butter. I found a good starter recipe but we wanted to make a few adjustments. We were pretty satisfied with this tasty spread that definitely will be great through fall and winter.

Step 1: Gather Ingredients

You'll need: (amounts used in this recipe in parentheses)

  • Pecans (3 cups)
  • Maple Syrup (1/4 cup) - I think honey (incl. Hot Honey) would be interesting in this too
  • Cinnamon (1/2 tsp+)
  • Nutmeg (1/2 tsp+)
  • Salt (1/4 tsp)
  • Vanilla extract (1/2 tsp)
  • Hazelnut Oil (drizzle) - this just helps to get the nuts to smooth a bit while grinding); I think other nut oils would work fine too

This amount yields about 3/4 of a wide-mouthed ball jar.

Step 2: Toast Nuts

Using the oven or a pan on the stove top, toast the pecans to desired doneness. If a few happen to burn you can toss them and save the rest. It seems like 8-10 minutes on the stovetop on medium head was good toasting for our recipe, but this is definitely an area where personal preference dictates.

Step 3: Make Butter & Mix Ingredients

Put toasted nuts into a food processor or blender. Pecans turn over into a nut butter much more quickly than other nuts we've done this with. Used a tiny bit of the hazelnut oil just to get things going quicker. Ideally you want a device that you can leave on (rather than pulsing) during the process. You may need to use a spatula or something else to wipe down sides of container.

As the chopped nuts shift into butter, you can mix in the other ingredients.

Step 4: Enjoy

Mix until desired consistency. Add ingredients to adjust for flavor preferences.




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