This luxuriously creamy pecan butter is so easy to make! Blend pecans with vanilla and cinnamon for an easy and delicious nut butter.
Are you a nut butter fan? There’s nothing we love more around here than a good slather of nut butter on our toast or oatmeal. Here’s a must-try variation on the theme: Pecan Butter! This recipe makes luxuriously creamy pecan butter in just a few minutes. Mix in a little vanilla and cinnamon, and it’s truly heavenly. The buttery, rich flavor of pecans is perfect for slathering on toast, pancakes, waffles: you name it! All you need is a food processor to whip up this treat at home.
How to make pecan butter: 2 easy steps!
It’s so easy to whip up a batch of pecan butter, you’ll wonder why you’ve never done it before! This ultra creamy butter is even easier to make than almond butter because it blends up so quickly. Sometimes almonds can get dry when blended, but pecans come out super creamy every time! Here are the two steps to pecan butter (or jump to the recipe):
- Step 1: Toast the pecans! All you need is 5 minutes in a 350 degree oven. This does two things: it brings out the flavor of the nuts, and helps them to blend better.
- Step 2: Blend! You’ll need a food processor for this step. Throw in the roasted nuts and process for several minutes until they form a creamy butter. You’ll notice that the nuts go from dry to sticky to creamy. Then flavor with vanilla, cinnamon, and salt. Done!
What you need: a food processor!
One non-negotiable with this pecan butter recipe? A food processor! It’s much more powerful than a blender and the perfect tool for nut butters. A blender has a harder time with this job. We recommend getting the large size, which is most versatile. Here’s a food processor that’s similar to the one we use: Cuisinart 7 Cup Food Processor
The quantities are variable
Once you’ve made pecan butter once, you’ll see how easy it is! You can make this butter with any quantity of nuts you want. Want to make a huge batch? Go for it! Do as many pecans as you’d like: you can blend it in batches if necessary. Keep in mind that 2 cups pecans = 1 cup pecan butter, so you’ll get about half the volume of the nuts you use.
Add-ins for pecan butter
Vanilla and cinnamon is our favorite flavor for pecan butter: but there are lots of other spices you can use to make new variations. One thing to note: adding liquids (like honey or maple syrup) to nut butter causes it to seize up and become very thick. So we recommend flavoring the butter with spices instead! Here are some ideas:
- Salt: Add a little more (to taste) to make salted pecan butter
- Chai spices: Add cozy Chai spices
- Pumpkin spices: For fall, add Pumpkin pie spices
How to store homemade pecan butter
For most of our nut butter recipes, we say you can store in the pantry for 1 month. But because pecans stay best refrigerated and this pecan butter is ultra creamy, we don’t mind storing it in the refrigerator. You may know that almond butter becomes ultra thick and hard to spread, but it’s not a problem with pecan butter! You can store pecan butter refrigerated for 1 to 2 months. Of course, we think it probably won’t last that long!
Ways to eat pecan butter
Let us count the ways! We love it just on a good piece of toast, but there’s a myriad of other ideas. Here are some of our favorites:
- Oatmeal: Try it on Classic Oatmeal, Banana Baked Oatmeal or Overnight Oats
- Pancakes: It’s fantastic on Vegan Pancakes, Apple Cinnamon Pancakes or Greek Yogurt Pancakes
- Muffins: Slather a bit on Applesauce Muffins or Blender Muffins
- Waffles: Try it on Strawberry Waffles, Blueberry Waffles or Fluffy Gluten Free Waffles
More nut butter recipes
Homemade nut butter is our favorite! Here are a few nut butter recipes to make if you love this one:
- Try Homemade Nut Butter with mixed nuts
- Opt for homemade Peanut Butter
- A favorite is this sweet and creamy Cashew Butter
- Or go for the always classic Almond Butter
This pecan butter recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.Print
- 2 cups raw pecans (salted or unsalted)*
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt (omit if using salted nuts)
- 1/8 teaspoon cinnamon
- Preheat oven to 350 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 5 to 6 minutes, until fragrant and toasted. Allow to cool for a minute or two on the tray.
- Immediately add the nuts to food processor while they’re warm and process for about 3 to 4 minutes.** You’ll see them start out crumbly, then get gradually creamier and creamier.
- Add vanilla, salt and cinnamon. Scrape down the bowl and process again for about 1 minute. Taste and add additional salt as necessary.
- Transfer the cashew butter to a jar. Store in refrigerated for 1 to 2 months.
*Doubles easily, so feel free to do 4 cups to make a large-sized pecan butter jar.
**If after several minutes of processing the nuts are very dry and crumbly and not becoming creamy, you can add up to 1 tablespoon of neutral oil like grapeseed or canola while processing. We’ve never needed to do this with pecans, but it’s sometimes helpful with other types of nuts. The exact timing depends on the age of the nuts.
- Category: Essentials
- Method: Blended
- Cuisine: American
Keywords: Pecan butter
More pecan recipes
Everything is better with pecans! We’ve fallen hard for this tasty nut. Here are some of our favorite pecan recipes:
- Make a batch of Maple Glazed Pecans
- Blend up some easy Pecan Energy Bars
- Try our fan favorite Maple Pecan Granola
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.