Author: Cookie and Kate
Recipe type: Spread Ingredients
8 ounces (about two cups) high quality pecans, either whole or in pieces
sea salt, to taste
dash of cinnamon
1. Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant. This will take about 4
to 8 minutes.
2. Pour the toasted pecans into a food processor or highspeed
blender and blend, pausing to scrape down the
sides with a spatula often. It will be crumbly at first, but will eventually blend into supercreamy
careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the
mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your
machine—y old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy
Blendtec and Vitamix blenders can turn it into butter in a minute or two.
3. Add a pinch of sea salt and a dash of cinnamon. Blend again, taste, and add more salt or cinnamon if needed.
4. Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure.
Yields one cup. Feel free to to double or maybe even triple the amount of pecans in order to make a bigger batch.
You may find it easier to toast the pecans in the oven at that point.
This pecan butter is only as good as the pecans you put it in it. Seek out fresh pecans from a store with high
turnover. Bonus points if they’re local, organic and/or stored in the refrigerator.