Nuts are pretty amazing things, and in my opinion, the only thing better than nuts are nut butters. Nut butters dominate the shelves of health food stores; peanut, almond, hazelnut, cashew and even the less common walnut, brazil nut and sunflower seed. So why, I wonder, is the mighty pecan being avoided? Am I missing something? Pecans are one of my favourite nuts and often seem to be amongst the most-liked by kids, for their sweeter taste, so why is it so hard to find?
After searching high and low and failing to spot a pecan butter, I decided I would make my own.
There are three reasons why you should make this toasted pecan butter:
1.) This stuff is beyond incredible.
2.) It requires ONE ingredient (guess what it is?)
3.) You’ll realise just how much nut butter companies have been depriving you.
I can think of only two reasons why you might choose not to make this:
1.) You have a serious nut allergy.
2.) Once you make it, you won’t be able to stop eating it (as I write this, the jar and spoon are sitting alarmingly close by)
- I like to serve mine with my Banana Bread and on my Basic Quinoa Porridge – I’ll also swap the almond butter for pecan butter in my Almond and Plum Porridge.
Now that my rave is over, I’ll share the “recipe” with you (Note: Do NOT skip the toasting stage; it creates a beautiful flavour).
Makes 1 jar
300g pecans (I bought halves)
Optional: I don’t add anything to mine as I like the flavour as it is, but you might prefer to add a splash of vanilla extract, a pinch of sea salt or a dash of cinnamon.
1.) Preheat the oven to 180°C fan. Pour the pecans into a roasting tray and bake for about 8 minutes until golden and fragrant.
2.) Transfer to a food processor or powerful blender and keep blending until smooth. This will take a few minutes, so leave the machine to run, but every so often stop to scrape mixture down the sides. At first it will just become crumbly, but keep going and soon it should become smooth and sticky.
3.) Transfer to a sterilised jar and store in the fridge.