Pecan Butter

March 28, 2012

Once I made coconut butter I started thinking about all the other nut butters I could make. A quick look through my freezer made me realize that I had several pounds of pecans that I purchased for something and never used, so I decided to make pecan butter. I have to admit, I am surprised at how much I love it! I often find straight almond butter to be a bit much for me, and I expected the pecan butter to be the same. However the because of the natural sweetness of the pecans just a pinch of salt and a sprinkle of cinnamon was all it took to make this nut butter shine. If you like a sweeter nut butter a bit of honey or a splash of maple syrup go wonderfully with the pecans. The pecan butter has a very liquidy texture, even when refrigerated, but that just made it easier to spread a thin layer on a piece of matzah or toast. A drizzle of honey and an extra sprinkle of cinnamon and I had a perfect breakfast to savor. I also used it to make some amazing ganache filled pecan cookies.

Since Passover nut butters do not seem to be available here and I refuse to pay more than the price of the product in shipping I am planning on stocking up on nuts to make my own. Pecan, cashew, almond, hazelnut or even some combinations. Homemade nut butters have a freshness that store bought ones just can’t match, so I may start making my own on a regular basis.

 


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Ingredients & Instructions

Ingredients & Quantities

  • 8 oz pecans*
  • pinch salt
  • ground cinnamon (to taste)
  • honey or maple syrup (if desired, to taste)

*It is important to use fresh pecans in this recipe. It they are old and even slightly rancid the pecan butter will be bitter.

Pecan Butter 550

Preparation Instructions

Toast the pecans in a 350 degree oven for 5-8 minutes, or until toasted and fragrant. Transfer the still hot pecans to a food processor. Add salt and process, scraping down the sides occasionally, until the pecans are ground into a smooth paste. This may take a few minutes. Add cinnamon and sweetener, if using.

Store in an airtight container in the refrigerator.

Recipe Details

Recipe Times

Prep

2 Minutes

Cook

10 Minutes

Total

15 Minutes

Recipe Yield

2 Cups

Recipe Categories

4 Comments
  1. Zahava

    Makingsome of this for those cookies you posted. It’s blending now and is so yummy! Can’t wait to try it on matza! Thanks

    • Shoshana

      I hope you enjoy it!

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