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Makes
1-1.5 cups
Author Notes
The season of autumn is a wonderful time in Oklahoma not only because of the wonderful weather but also because it’s the time of pecan harvesting. Inspired by the simple nut butter recipes of Matthew Kadey R.D., which helped derive some of the main ingredients, this pecan butter provides a tasty and slightly salty spread perfect for warm breads or toast on crisp morning and is easy to make variations to in order to add your own personal touch. —Jacob
Ingredients
2 cups
Pecans
1-2 tablespoons
olive oil
1 tablespoon
Honey or agave nectar (for a vegan option)
.5 teaspoons
salt
1-2 teaspoons
cinnamon
1 dash
nutmeg
1 dash
allspice
1-2 teaspoons
vanilla extract
1 dash
instant or ground coffee
Directions
- Turn on oven to 325 degrees.
- Evenly spread pecans on a 14×17 cookie sheet
- Place pecans in the oven for 10 minutes until golden. Make sure to watch them to make sure they do not char.
- Once pecans are finished, transfer them into a food processor while they are still hot.
- Grind the pecans for 1-2 minutes or until reduced to a fine meal. Scrape down the sides of the container as needed.
- Add salt and olive oil and continue processing the mixture. Add extra olive oil as needed until the mixture is creamy and smooth.
- Add in honey, cinnamon, nutmeg, allspice, vanilla extract, and instant/ground coffee into the food processor and continue to mix. Add extra amounts of any of the ingredients to suit your tastes.
- Store in a glass container and place in the fridge for up to 1-2 months.
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