Pecan Butter Recipe: How to Make Homemade Pecan Butter

• 2 cups raw pecans
• ½ teaspoon sea salt, plus more to taste
• 1 tablespoon coconut oil (optional)
• 1 tablespoon maple syrup or coconut sugar

1. 1

   For a more flavorful spread, start by roasting the pecans (optional). Preheat the oven to 350 degrees Fahrenheit. Spread pecans on an ungreased rimmed baking sheet in a single layer. Toast pecans until fragrant and golden brown, about 10–15 minutes.

2. 2

   Rub hot pecans between two clean kitchen towels to remove the skins. Let cool to room temperature, about 15 minutes.

3. 3

   In a food processor or high-speed blender, pulse toasted pecans until finely chopped, about 30 seconds. For chunky pecan butter, remove ¼ cup chopped nuts and set aside.

4. 4

   Process until nuts form a smooth, thick paste, about three minutes, pausing every minute or so to scrape down the sides of the food processor.

5. 5

   Add salt, oil, and maple syrup and continue to process until fully incorporated, about a minute. For chunky pecan butter, add the chopped nuts back in and pulse a few times to incorporate.

6. 6

   Store in an airtight container in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth.

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