A sweet, sugar-free pecan butter recipe made with just 6 whole ingredients! An irresistible paleo, vegan, and Whole30-friendly treat.
Nut butter is a dream come true! It is full of healthy fats, protein, and pretty much tastes like dessert. You can spread it on toast, fruit, rice cakes, and more for a tasty snack. You can also drizzle it on oatmeal, smoothies, chia pudding, and waffles for the most kid-friendly healthy breakfast! With the added fat and protein your whole family will be full and satisfied for the day ahead!
Making your own nut butter at home is extremely easy but one kitchen appliance is necessary: a food processor. You can use a high powered blender but since nut butter takes up to 15 minutes to process, you can easily burn out the motor on your blender if you aren’t careful. It can take a while for the nuts to process down to a creamy treat but with some patience, you will have this Apple Cinnamon Pecan Butter ready to spread on everything in no time!
How to make pecan butter
Pecan butter is quite simple to make. All you have to do is roast some nuts and then process them down in a food processor. Let me break it down for you:
- Turn your oven to 350°F and once it is ready, roast your pecans for about 8 minutes. Roasting your nuts first cooks them a bit so they are softer and ready to break down and release oil as they process. When you start to smell that delicious pecan smell, they are ready to be taken out of the oven.
- Let the nuts cool down for a few minutes and then pop them in your food processor and begin to process. If the pecans are too hot they can sometimes cause the nut butter to remain thick and clumpy. If you notice steam coming out of the top of your food processor as the pecans are breaking down, turn off your machine and wait a few more minutes.
- Your pecans will go through several stages before they become a buttery smooth spread so be patient! They will get there. Stop the food processor and scrape down the sides when needed.
- Viola! You have pecan butter! Now you can add in dried fruits, spice, extract, hemp seeds, chia seeds, or anything else you can think of! Pop to the bottom of this post for the full Apple Cinnamon Pecan Butter recipe.
Tips for making excellent pecan butter
- Use raw nuts– nuts with salt and oil already on them will yield a different end result.
- Toast your pecans first – when the nuts are cooked they are softer for the food processor and also ready to release more of their natural oils which results in a better-tasting product.
- Only add oil when necessary – it is tempting to add oil as soon as you see the nuts starting to clump but the next stage should be a creamy nut butter. I suggest giving it more time to see if the oil is necessary.
- If you like your pecan butter extra drizzly, add 1 tablespoon of coconut oil at the very end and process until the oil is completely blended in.
- Use a food processor – you will get better consistency with less work from the proper machine.
- Don’t burn your motor – if you use a blender, don’t run your machine for 10 minutes straight. Give your blender a break or you could burn out the engine.
- Be patient! 10 minutes might seem like a long time to process the pecans but the longer they are in there, the more pecan oils will release.
- Do not add water. Water will cause the pecan butter to seize up as it interacts with the pecan’s natural oils.
Apple Cinnamon Pecan Butter Recipe
- 2 cups pecans
- 3/4 cup dried apples
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 tbsp coconut oil (optional)
- Turn oven on 350°F. Spread pecans out on a baking sheet and cook for 4-8 minutes - until fragrant. Be careful not to burn the nuts. Remove from the oven and allow nuts to cool for a few minutes.
- Add pecans to the food processor and process for 5-10 minutes, scraping down the sides as necessary. The pecans will go through several stages and begin to clump at some point - continue to process until you reach a creamy consistency.
- Add in dried apples, vanilla, salt, and cinnamon and process again until smooth. If the nut butter starts to thicken, add 1 teaspoon of coconut oil at a time and process again until smooth.
- Taste your nut butter and adjust the flavor to your liking.
- Store in an airtight container in the refrigerator for up to 3 weeks (sometimes longer).
Serving = 1 tablespoon
Amount Per Serving: Calories: 108Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 40mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g