Honey Pecan Butter

Have you ever thought about how tastebuds change? One minute, your 6 years old and your sliding every single vegetable that touches your plate down to the dog under the table; hoping and praying no one notices. The next, you’re 27 and loading up at the all you can eat salad bar in your local Whole Foods; hoping and praying no one notices that 30% of the weight is avocados alone.
There’s many things I didn’t enjoy eating as a kid that I enjoy now. Sadly, there’s still a few things I just can’t do. (I’m looking at you mushrooms and olives.) I’ve tried over and over again, but my tastebuds just aren’t ready for certain things.

One thing I’ve learned to love, thankfully, is nuts. I hated all of them growing up, with the exception of peanut butter. Walnuts were the worst. Looking back, I think it was more of a texture thing that made me dislike them so much. These days, I like any and all. Walnuts are my least favorite, but I can eat them and somewhat enjoy them now.

Pecans, though. Pecans are where it’s at. If I see pecans anywhere on a menu, I’m ordering it. I even ordered a pizza recently that was topped with spinach and pecans — heaven! I like to buy pecans in the bulk bin at the grocery store. They’re pricey, so I try to load up when they’re on sale.

I love peanut butter. Almond butter is a dream. Pecan butter…pecan butter is heaven. I’m dreaming of all the ways I can consume this…on pancakes, on brownies, on ice cream, do you think I could melt it into a latte? With fruit…ohhh! Maybe mixed with some softened cream cheese and turned into a fruit dip! Add some cocoa powder or vanilla beans or maple syrup or cinnamon or all of the above! There is so much potential right here. Let me know if you try any variations!

To make this recipe, you’re going to need a high-powered food processor or blender. As you can see in the picture below, it’s a process getting there. You start with chopped pecans and a minute or so later have this pecan meal. Keep processing a few more minutes and you have creamy goodness!

Honey Pecan Butter 2

I stirred honey into mine at the end, because duh. However, the honey does thicken up the texture some. I don’t find it bothersome at all, but you might. You can totally omit the honey, if desired. Honestly, I liked it even without. Or you can drizzle honey on top when you serve it. And if you’re vegan, you can certainly substitute agave or maple syrup!

You can store your homemade pecan butter in the refrigerator in an air-tight container for 2-3 days. I wouldn’t go much beyond that, but you’ll probably eat it so fast you won’t need to anyways. 😉

Honey Pecan Butter

Honey Pecan Butter

  • Servings: Approx. 12 servings - 2 tbs. each
  • Print

2 cups pecans, either whole or pieces will work
1/4 teaspoon salt, unless your pecans are already salted
1 tablespoon honey

In a high-powered blender or food processor, add the pecans and salt. Process on high until smooth and creamy, stopping frequently to allow the motor to rest and to scrape down the sides. (It should take 4-5 minutes until it is finished.)

Taste and add more salt, if desired.

Scrape into a small bowl and stir in the honey. (See note above about texture change.)

Serve immediately or store in the refrigerator in an air-tight container for up to 2-3 days.

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4 Comments Add yours

  1. Rachel says:

    You’re speaking to my soul with this recipe! I’m with you on the ever-changing taste buds. Still can’t hop on the olive train! Can do buckets of this pecan butter, though!!!

    Like

    1. Thanks for making me feel less crazy about the olive thing! I don’t know what it is about them. I feel like I should like them, but nope. Not yet anyways.

      I just came across your Instagram account and followed you! I love your blog/IG!

      Like

  2. This looks so good! Thank you for sharing the recipe 🙂

    Like

    1. Thank you, Rebecca! 🙂

      Liked by 1 person

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