I LOVE Pecans.
Pecan pie, pecan tarts, pecans in baked goods, plain pecans.
I've seen pecan butter all across Instagram lately and wanted to take a stab at it. It's not that difficult, and tastes dreamy, so why not give it a go!
Here's how I made mine.
Homemade Maple Pecan Spread
Makes about 4 ounces
- 1 cup of toasted pecans
- 1/2 tsp of ground cinnamon
- 1/2-1 tsp of coarse sea salt
- 2 tsp of grade a maple syrup
Toast the pecans over medium low heat, shaking the pan frequently to ensure the pecans don't burn. Toasting the pecans should take 5 minutes.
Let the pecans cool and add them to a food processor with the salt, cinnamon, and maple syrup. This whole process took about 10 minutes for me, you need to take some breaks because you don't want the pecans to get too hot. So start the food processor and stop it off and on, scraping down the sides of the container, and restarting the processor again. Eventually your pecans will turn into a spread/ pecan butter and you'll be addicted.
I've used this spread on dates instead of peanut butter, on crackers, and on sweet tartlettes. It should last a couple weeks in the fridge.