Pecans are just asking to be whizzed up into silky, smoky, sweet nut butter. I know it’s a bit early in the season to be whipping up dishes that taste like pecan pie, but given that my sister and I are almond butter fiends and ran through our jar this week, another jar of nut butter was in order and these little gems had their siren call turned on full blast. Pecan butter is a truly decadent treat. I prefer to make a plain batch because it is the most versatile. However, I would highly recommend adding a dash of cinnamon, vanilla, or maple syrup- all of which would elevate the pecan’s distinctive flavor to something even more exquisite. If you can’t tell, I’m enthusiastic about this recipe. Try it, and you’ll quickly see why. -Amanda
Pecan Butter
1 lb. pecans
pinch salt
Directions
1. On the stovetop or in an oven, toast pecans lightly. This will take about 8-10 minutes in an oven, or about the same amount of time in a cast iron skillet over medium heat (stirring constantly). You want to be able to smell the pecans aroma, and the nuts should feel hot to the touch.
2. Transfer toasted nuts to a food processor. Puree until smooth- about 5-8 minutes. Scrape down the sides of the bowl as needed.
3. Transfer to an airtight container, and lick the bowl clean!
