Print

Homemade Pecan Butter

Small spatula with pecan butter dripping into food processor bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make Homemade Pecan Butter in just four easy steps! This holiday spiced edition is full of warming spices like cinnamon, nutmeg, cardamom and naturally sweetened with dates! Enjoy it on toast, with oatmeal and fruit…or eat it by the spoonful because it’s that GOOD!

Ingredients

Scale
  • 2 cups / 240 grams unsalted raw Pecan Halves
  • 4 pieces / 30 grams pitted Dates (I used dried Deglet Noor dates – note 1)
  • ⅛ teaspoon Fine Sea Salt
  • ½ teaspoon ground Cinnamon
  • ¼ teaspoon ground Nutmeg
  • ½ teaspoon ground Cardamom
  • ¼ teaspoon Apple Pie Spice (optional, substitute with more cinnamon or pumpkin pie spice)

Instructions

  1. Roast the pecans: Preheat oven to 325°F/165°C. Line a baking sheet pan with parchment paper (nonstick cooking paper). Spread the pecans out evenly in a single layer on top and bake for 10-12 minutes, or until you can smell toasted pecans and they’ve roasted but are not burnt. Remove from the oven and allow to cool for 15-20 minutes.
  2. Process: Transfer the cooled pecans to a food processor bowl and add the pitted dates. Process, pausing to scrape down the edges. It will look crumbly at first but continue processing until the crumbled pecans start to form into a ball and clumps together.
  3. Add spices: Add the fine sea salt, ground cinnamon, nutmeg, cardamom and apple pie spice. Process briefly to combine until smooth and creamy. The pecan butter should drip down from a spatula or spoon once done. Be careful not to overprocess or it will become too runny!
  4. Storing: Store in a jar or airtight sealed container for up to 1 week in a cool dry area or in the refrigerator for 4-8 weeks (refrigerator recommended – note 2).

Equipment

Notes

  1. Dried Dates. I used pitted dried Deglet Noor dates (noor is sometimes spelled ‘nour’), which naturally sweeten the pecan butter and add a buttery, sweet caramel flavor. Any type of fresh or dried dates such as Medjool, Ajwa, and Bahri dates will work. Alternatively, use 1-2 teaspoons of maple syrup, coconut sugar, honey, agave syrup or date syrup instead.
  2. Storing. I recommend storing in the fridge so that it stays fresh longer. The natural oils may separate over time. Simply give it a good stir to reincorporate them like you would with any natural nut butter and it’ll be good to use as you desire again!
  3. Use a wide mouth mason jar or airtight container to store the pecan butter. It’ll be easier to transfer to a container with a wide mouth from the food processor bowl.
  4. Omit the spices. If you’d like to make a plain and unsweetened homemade pecan butter, leave out the warming spices and dates and just add the sea salt.
  5. Make a double batch. You can easily double the recipe to make two batches! Click the ‘2x’ button at the top of the recipe card for the ingredient amounts for 2 batches.
  6. How to use: Drizzle on top of baked oats or overnight oats such as this Apple Cinnamon Protein Overnight Oats, Apple Pie Baked Oats, Pecan Pie Baked Oats and Cottage Cheese Baked Oats! You can also slather on toast, drizzle on ice cream, bake with it, eat with fruit, add to a smoothie, etc. See the ‘Ways to Use Pecan Butter’ section in the post above for more ideas.
  7. See the ‘Variations’ section if you’d like to customize this homemade pecan butter recipe.

Nutrition

Find it online: https://thatspicychick.com/homemade-pecan-butter/