Recipe: Crunchy Pecan Butter

I apologize if you're getting tired of my pecan recipes. I bought 15 pounds of local, organic pecans this season. 15 pounds. I'm using them in any way that I can. The good news is, this is really a recipe for any nut butter, so you can sub with peanuts, almonds, walnuts, whatever's your favorite!

A word on oils: I've never needed to add extra oil when I make nut butters. I've made peanut butter and almond butter in addition to pecan butter. I find that if you let the food processor run long enough, it'll do just fine. Pecans especially are very oily, so you should never need to add extra oil to that one. If you find with any other nut butter that it's just too dry and pasty, add a good oil (such as coconut) a tiny bit at a time until you get the consistency that you want.

A word on salt: Likewise, I don't usually add salt to nut butters. I just don't like it in peanut butter or almond butter. I do find that it's needed in pecan butter to bring out the flavor. In any case, you can add or omit salt as desired.

Ingredients:
4 ½ c. pecans
½ tsp. salt


Put ½ cup of pecans in a food processor. Pulse them a couple of times until they break up into small pieces. Set them aside.


Now put the remaining 4 cups of pecans in the food processor. Turn it on and let it run. First, the pecans will break up into flour, and then they will get pasty. During these stages, you may need to turn off the food processor and scrap down the sides with a spatula. It will probably stay in the pasty stage for a while, but continue to let it go and it will smooth out and turn into butter. The time varies based on the speed and power of your food processor. It took me about 25 minutes, but I did not scrape down my bowl as often as I should have because I was busy making cupcakes at the same time.


Scrape the pecan butter into a large bowl. Add the chopped pecans and salt. Stir well.


Put the crunchy pecan butter in mason jars. This batch made two half-pints which is 16 ounces. Store the jars in the fridge so the natural oils do not go rancid.


These make really cute, really simple homemade gifts. I've made several batches now and am giving them as Christmas gifts. All the jars need is a ribbon and a label!

Printable: Crunchy Pecan Butter

4 comments:

  1. This looks really good - and easy. I know you've been by before, but please come share this recipe at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/12/farm-girl-blog-fest-13.html

    Happy holidays!
    Lisa
    Fresh Eggs Daily

    ReplyDelete
  2. Could you can the pecan butter to store without refrigeration?

    ReplyDelete
    Replies
    1. You cannot can nut butters. It is naturally shelf stable, but it will last a little longer in the fridge.

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