How long does it take to make homemade pecan butter?

The time it takes to process until smooth and creamy is dependent on the type of appliance you’re using and its power. A heavy-duty food processor or high-speed blender will require less time but an older and lower power appliance will take longer. For reference, my Kitchen Aid food processor needed about 10 minutes to make this Pumpkin Spice Pecan Butter. But when I make my Chocolate Hazelnut Butter with Almonds , it takes longer as hazelnuts have less natural oils than pecans.

Can I use a high-speed blender instead of a food processor.

Either a high-speed blender like a Vitamix or Blendtec blender will work. However, I recommend using a food processor as I personally feel its less hands on than a blender. For the blender, you’ll need to use the tamper to keep the nuts moving. Plus, with something as powerful as a Vitamix, it’s easy to accidentally over-process the nuts and end up with a nut butter that’s too runny! With a food processor, I find that I have more control over the texture.

Why is my pecan butter crumbly and not smooth?

It likely just needs more time and to be processed for longer. Be patient and the texture of the pecans and dates will go from crumbly to creamy almost instantly once the pecans release their natural oils.

Pumpkin Spice Pecan Butter

Name: Pumpkin Spice Pecan Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups / 240 grams unsalted raw Pecan Halves; 4 pieces / 30 grams pitted Dates (I used dried Deglet Noor dates but any dried or fresh dates will work); ½ teaspoon Pumpkin Pie Spice; ½ teaspoon ground Cinnamon; ¼ teaspoon ground Nutmeg; ¼ teaspoon ground Cardamom; ¼ teaspoon Fine Sea Salt

Description

This Pumpkin Spice Pecan Butter is full or fall flavors, warm spices and is naturally sweetened with dates. It’s delicious on toast, pancakes, oatmeal or by the spoonful straight out of the jar!

Ingredients

Scale

2 cups / 240 grams unsalted raw Pecan Halves
4 pieces / 30 grams pitted Dates (I used dried Deglet Noor dates but any dried or fresh dates will work)
½ teaspoon Pumpkin Pie Spice
½ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon ground Cardamom
¼ teaspoon Fine Sea Salt

Instructions

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 the parchment paper and bake for 10-12 minutes, or until you can smell toasted pecans and they are nicely roasted but not burnt. Remove from the oven and allow to cool briefly – 5 minutes, or until cool enough to handle.
Process: Carefully, transfer the pecans to a food processor bowl and add the pitted dates. Process, pausing to scrape down the edges, until smooth and creamy. It will look crumbly at first, then start to form into a ball and clump together before becoming smooth and creamy.
Add the spices: Add the pumpkin pie spice, ground cinnamon, nutmeg, cardamom and fine sea salt. Process briefly to combine. The pecan butter should drip down from a spatula or spoon once done. Avoid over-processing or it will become too runny.
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 (recommended for fresher flavor and longer storage). For even longer storage, store in the freezer and thaw overnight in the fridge before using.