Homemade Pecan Butter
Steve Dunn published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Naomi on SeeMeCook
A smooth, richly flavored pecan butter made by roasting pecans and processing them until their natural oils release. Honey and kosher salt balance the toasted nuts, while optional oil or water can adjust the consistency.
- Time
- 50 minutes
- Equipment
- Oven and blender
- Good for
- Snacks
- Contains
- Tree nuts
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 7 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 465 g before cooking, which is about 30 g per serving.
Steps
Place an oven rack in the middle position and preheat the oven to 375°F (190 °C) (190°C (375 °F)).
Spread the pecans in a single layer on a rimmed baking sheet. If using raw pecans, roast them for 10 to 12 minutes, rotating the baking sheet halfway through, until fragrant and slightly darkened. If using preroasted pecans, warm them in the oven for about 5 minutes instead.
Transfer the baking sheet to a wire rack and let the pecans cool slightly, about 10 minutes. They should remain warm, since warm nut oils process more readily.
Transfer the warm pecans to a food processor. Process until their oil is released and a paste begins to form, scraping down the sides of the bowl frequently.
Add the honey and kosher salt to the food processor. Continue processing for 2 to 3 minutes longer, or until the pecan butter reaches your desired smoothness.
Taste the pecan butter and season with additional honey and salt as needed.
If the butter is thicker than desired, add vegetable oil 1 teaspoon at a time, pulsing 3 times after each addition, until the desired consistency is reached.
If the butter is thinner than desired, add water 1 teaspoon at a time, pulsing 3 times after each addition, until the desired consistency is reached.
Transfer the pecan butter to a jar with a tight-fitting lid. Store it at room temperature or refrigerate it for up to 2 months.
Notes
Optional variations: Add ¼ to ½ teaspoon ground cinnamon, nutmeg, or ginger, or ⅛ teaspoon cayenne pepper to the pecans before processing. Do not use salted pecans.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 197
- Protein
- 3 g
- Carbs
- 4 g
- Fat
- 20 g
- Fiber
- 3 g
Where the calories come from
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