There are some homemade versions of store-bought foods that you make once, enjoy a sense of accomplishment, but realize you will never make again because it was TOO much work. Pecan butter (and almond butter) is not one of them. Friends, this recipe is easy as can be and this homemade pecan butter is worth it in every single way. I’m kind of obsessed with how delicious it is. I’ve been putting it in my oatmeal, on toast, and using it in pretty much everything I possibly can.
Why You’ll Love Homemade Pecan Butter
Budget-friendly. Nut butters are so expensive at the grocery store! While nuts are pricy too, it’s still more economical to buy your own and grind them into nut butter vs. buying a jar at the supermarket. (You’ll also love making your own peanut butter, granola butter, and coconut butter.) Customizable. When you make your own pecan butter, you have complete control over the ingredients. Want it a little sweeter? Add a touch more sugar. Prefer it saltier? Sprinkle in some extra sea salt. Easy to make. There’s really nothing to this recipe! Just toast the nuts and toss them in your food processor.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Pecans – You’ll be grinding them up anyway, so pecan pieces are fine. Coconut sugar or cane sugar – While you could skip this, I like to add just enough sugar for a touch of sweetness. Cinnamon – I love adding cinnamon for cozy flavour. Salt – Just a bit to bring it all together.
How to Make Homemade Pecan Butter
Toast the pecans. Place the pecans on a parchment-lined baking sheet and toast in a 350ºF oven for about 5 minutes. Process. Transfer the toasted pecans to a food processor with the rest of the ingredients. Process until the mixture is smooth and creamy. Store. Transfer to a jar and refrigerate.
Tips for Success
Keep a close eye on the pecans as they toast. They can go from perfectly toasted to burnt very fast, and there’s no way to salvage burnt nuts—you just have to throw them out. Be patient. Some food processors do better than others when it comes to nut butters! Just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stop to stir and scrape down the sides a few times. Add oil if needed. If your pecan butter isn’t coming together as smoothly as you’d like, you can add a small amount of a neutral oil, like grapeseed oil, to help achieve that perfect, creamy consistency. Just add it gradually to avoid making the mixture too runny.
Variations
Add another spice. I love adding pumpkin spice in the fall, and cozy cardamom would also be delicious. Make it chocolatey. Blend cocoa powder in with the pecan butter for a rich, Nutella-inspired spread. Mix in other nuts. For a more complex flavor, try adding in some almonds, walnuts, or macadamia nuts along with the pecans. Add a touch of vanilla extract. A splash of vanilla extract adds another layer of flavor to homemade pecan butter.
My Favourite Ways to Use Pecan Butter
You can use this pecan butter anywhere you’d use peanut or almond butter, including in recipes like peanut butter energy balls and peanut butter banana oatmeal cookies. It’s also great as a topping for vegan waffles, high-protein overnight oats, and sliced apples.
How to Store
Store your homemade pecan butter in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Make sure to give it a good stir before each use.
Can I Freeze This Recipe?
Yes, for longer storage, you can freeze pecan butter in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before using it again.
More Recipes With Pecans
Maple Brussels Sprouts with Apples and Pecans Vegan Pecan Pie Recipe Vegan Sweet Potato Casserole with Maple Pecan Topping Maple Pecan Sugar Cookies Pecan Banana Bread (Vegan & Gluten Free) Easy Stovetop Candied Pecans (Vegan)
Enjoy friends! If you make this pecan butter recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
