MAKES: 1½ cups (380 grams) | PREP TIME: 5 minutes
Ingredients
2 cups (480 ml) (210 grams) raw pecans
2 tablespoons (30 ml) maple syrup
1 teaspoon (5 ml) ground cinnamon
pinch of fine-grain sea salt
Process
Place the pecans, maple syrup, and cinnamon in a food processor or high-speed blender and puree until smooth. Store in an airtight container in the refrigerator for up to 1 week.
Note: For a creamier texture, add ¼ cup (60 ml) almond or walnut oil to the mixture before pureeing.
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Maple cinnamon pecan butter purees raw pecans with maple syrup and cinnamon into a spreadable jar that takes barely any effort. The pecans' own oils do most of the work, with an optional splash of walnut oil for extra silk. Five minutes in the processor and breakfast is sorted.
Pro Tips
- Process with patience - the pecans travel from crumbs to paste to butter over about 5 minutes; stop early and the butter stays gritty.
- Add the maple syrup only after the nuts have released their oil, or the mixture seizes and refuses to smooth out.
- For a creamier texture, blend in 1/4 cup of almond or walnut oil as the recipe suggests; without it the butter is thick and rustic.
- Toast the pecans first for deeper flavor, then cool them completely before processing.
Frequently Asked Questions
How long does the pecan butter keep?
One week in the refrigerator in an airtight container. Stir before using, as the oil separates naturally.
Can I make it with another nut?
Walnuts take the maple-cinnamon treatment beautifully, and cashews make a milder, sweeter butter.
What should I put it on?
It is gently sweet and warmly spiced - try it on apple slices or sweet potato pancakes rather than ordinary toast.
Recipe Card
Ingredients
Method
- Place the pecans, maple syrup, and cinnamon in a food processor or high-speed blender and puree until smooth. Store in an airtight container in the refrigerator for up to 1 week. Note: For a creamier texture, add ¼ cup (60 ml) almond or walnut oil to the mixture before pureeing.
