Pecan Butter

Prep Time: 3 minutes

Prep Notes:

Prepare all your ingredients and the airtight jar/container you want to store the pecan butter in! Keep it simple and do your own mix!

Cooking Time: 5 minutes

Yields: 4-5 servings

Preheat your oven to 170 Celius and line a baking tray with baking paper.
Spread the 1-2 cups of raw pecans on your baking tray and toast the pecans for 4-6 minutes or until slightly warm. Be careful to not over roast the pecans. Once it’s toasted, allow it to cool.
Using a food processor or a high speed blender, place the roasted pecan with your ingredients on high for 5-20 minutes or until smooth & oily yet spread bale consistency. Allow the processor a break as it may overheat. Remember to scrap the sides as it will get stuck around the edges.
Pour the nut butter in the airtight jar and close tightly. Allow the nut butter to cool if it is warm. Then store it in the fridge or enjoy right away!

If you would like it sugar free, don’t add any sweetener!
If you have the issues of the nuts releasing the oils, add a bit of coconut oil to help it!
If store in airtight container, the nut butter can last in the fridge for 2-3 weeks!
Feel free to add your own ingredients!
You add some of this nut butter for healthy fats!
Works perfectly with granola or a slice of bread!
To make pecan milk out of the pecan butter, add 2-3 tbsps of the butter with water and blend in a high speed blender for 30 seconds! Enjoy!

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