This rich, delicious nut butter is refined sugar free and vegan, and it comes together quickly. I like to drizzle mine over fruit, especially bananas, but it could be a fun replacement for butter on muffins and pancakes as well.
I’m still in the middle of a Whole30, discovering lots of things about myself, one being that this nut butter is one of my “foods without brakes,” so I probably won’t be making it again until my Whole30 is done. Because I cannot stop.
I’ve never tried making nut butters myself until this one, but now I’m hooked. I’m sure there are lots of things I could throw in here to change up the flavor, from honey to cinnamon, but this is a simple and pure recipe to start with.
Pecans and salt. That is all.
And those two things make the most heavenly drizzle. It was hard not to eat the whole jar straight from the spoon. It’s just not something I can easily put down, so no more nut butter-making for me until the end of September.
But if you have control, make this at your earliest convenience.
My recipe notes:
- So I tried this in my high powered blender and I got much better results in my food processor.
- Warm toasted nuts became smoother quicker in my food processor. But you can use raw nuts as well. Roasting them definitely deepened the flavor.
- I stored mine in a jar with a tight fitting lid.
- There are no real measurements here. Add a pinch of salt, then process and taste. Add more until you get the taste you want. I like to taste a little bit of saltiness with each bite.
- 4 cups whole pecans
- Kosher or sea salt to taste
- Preheat oven to 350 degrees. Place pecans on a baking sheet in a single layer. Roast in oven for 10 minutes, stirring once. Remove from oven and let cool to warm.
- Place warm (not hot) pecans in a food processor and process until smooth and creamy, about ten minutes. Add salt in pinches until desired taste. (I used about ¼ teaspoon.)
- Store at room temperature in a jar with a tight fitting lid.