|Meet Cowboy Cash the Bunny. He got the leftover toast with some pecan butter on it and he loved it!|
So why am I making my own nut butters?
A) because paying $8 for a jar of almond butter that I go through like crazy because it's my preferred choice for toast (peanut butter is now my least favorite spread) and because it's a key ingredient in tasty treats like my paleo muffins, chocolate cakies, and zucchini brownies is crazy.
B) My mom recently made a trip to Sam's and brought home 3 large bags of nuts plus we just got a membership for Costco's so it's a good way to use the nuts.
C) I can experiment with different flavor combos and make up new recipes using the butters.
|Pecan Butter is perfect on a piece of cinnamon raisin toast.|
Homemade Pecan Butter
2 1/2 cup pecans
pinch of cinnamon
maple syrup (see notes)
1. Line a pan with parchment paper and lay the nuts in a single layer. Bake at 300F for about 8-12 minutes, or until the nuts are fragrant and lightly golden. (Note: nuts contain a lot of oils which mean they can go from golden to burnt really fast so keep an eye on the nuts.) Let the nuts cool completely.
2. Pour the nuts and cinnamon into a large food processor and blend on high. Scrape down the sides of the bowl as many times as you need. The nuts will turn into a fine mixture before becoming crumbly and finally it will become creamy after 8-15 minutes of blending (time varies depending on how much nut butter you are making and the size of you processor).
This recipe will make a little over 1 cup of pecan butter and is best kept in the fridge in a sealed container.
-If you want to add some sweetness to your nut butter, pour 2-3 tbsp of maple syrup over the nuts before toasting them in the oven.