How to Make Roasted Cinnamon Pecan Butter
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Homemade nut butter has so much more flavor than the stuff from the store, like this roasted pecan butter. It’s rich and decadent with a bold pecan flavor that makes it stand out. Use instead of peanut butter on your toast, sandwiches, sauces, and more!
Pecans are one of my all-time favorite nuts, but they’re quite pricey unless you have your own pecan trees! We certainly do not, here in Western Washington, although my sister did for a while and shared her harvest with us. Those freshly picked pecans are something special!
Toasting pecans really brings out their full flavor and helps this simple recipe come together. I know it sounds intimidating to make your own nut butter, especially with the high cost of pecans, but I promise, it’s way easier than you’d think!
If you have extra pecans on hand, toast some up and dip them in chocolate for these delicious chocolate covered pecans with sea salt. So good!
Why you’ll love this cinnamon pecan butter recipe
- Decadent alternative to regular nut butter
- So much flavor in every spoonful
- Makes a great handmade gift
- Can be scaled up or down (great for small batches!)
- Requires only a few minutes of actual effort
- Super easy recipe (anyone can make it!)
- Premade pecan butter is hard to find and extremely expensive at the grocery store
Ingredients
- Raw pecans – Honestly, you can use either raw pecans or previously toasted pecans from the store. It really helps to roast the nuts before blending though, as this brings out their flavor and makes them easier to blend. Be sure to only use fresh nuts; if they taste rancid or overly soft, toss.
- Salt
- Cinnamon (optional) – For a little spice and warmth.
- Sweetener (optional) – A little sugar brings out extra flavor. Powdered sugar is great because it is already so fine and won’t cause the pecan butter to be gritty in any way. You can also use brown sugar, a flavored white sugar (I used this vanilla sugar and blended it into a powder first), maple syrup, or honey. Maple pecan butter is gloriously delicious!
Note: A single batch uses about 2 cups of pecans. In the photos, I made a double batch with 4 cups of pecans. If the amount of pecans on your tray looks different…that’s why!
Equipment
To make this easy homemade pecan butter recipe, you’ll need:
- Half sheet pan
- Parchment paper
- Food processor or high-speed blender
- Airtight container (I like a mason jar)
- Spatula for scraping everything out
How to Make the Best Pecan Butter
- Preheat the oven to 300F. Line a sheet pan with parchment paper or a silicone mat.
- Spread pecans on the baking sheet in a single layer.
- Roast for 10-15 minutes or until the pecans are hot and begin to release their scent (you should notice that it’s starting to smell like pecans).
- Transfer the pecans to the bowl of a food processor or high-powered blender and add salt, cinnamon, and sugar. If using a liquid sweetener, I recommend adding that halfway through the mixing time.
- Begin blending the pecans until they break down and turn into crumbs. Let the food processor rest for a minute or two, then continue blending. Continue blending like this – pausing, stirring down the sides, and letting the food processor run – until the natural oils release and the mixture turns smooth and glossy.
- Transfer to an airtight container and store following the guidance below. Use as desired!
Storing Suggestions
If unsweetened or sweetened with sugar or honey, feel free to leave the pecan nut butter at room temperature. Nut butters with maple syrup should be refrigerated.
Like any nut butter, store the leftovers in a sealed container, like a glass jar. The flavor is the best in the first couple of weeks.
Tips & Variations
- Try different nuts. You can make any type of nut butter following this recipe! Homemade cashew butter or pistachio butter are quite lovely, too.
- Adjust the sweetener. Instead of regular sugar, use an infused sugar, like my cardamom sugar.
- Play with different spices. Cinnamon is a great start, but feel free to try pumpkin pie spice, apple pie spice, garam masala, or your favorite spice blend for different flavors.
- For smaller batches, feel free to toast pecans in a large skillet on the stove instead of the oven. (I find that the oven tends to be more foolproof, though, as it is easy to burn the pecans.)
How to Serve
This delicious homemade pecan butter can be used like peanut or almond butter in any recipe. Drizzle it over ice cream, dip fresh fruit (I love pear or apple slices), make cookies or banana bread, etc. Have fun with it!
It’s also a great option to add to cheese boards, or you can stir some into your favorite pecan pie recipe for a deeper, nuttier flavor.
FAQs
I find that homemade nut butters tend to be runnier than the thick, fluffy stuff at the store, especially at the beginning. The nuts are still warm from the oven and have just been blended to smithereens, which adds more heat, too. As the mixture sits, it will start to thicken up but anticipate the consistency of natural peanut butter instead of JIF or Skippy.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Roasted Cinnamon Pecan Butter
Equipment
- Food processor or high-powered blender
- mason jar or airtight container
Ingredients
- 2 cups pecans
- 1/2 tsp kosher salt
- 1 tbsp powdered sugar, optional; or honey, coconut sugar, or maple syrup
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 300F. Line a sheet pan with parchment paper or a silicone mat.
- Spread pecans on the baking sheet in a single layer.
- Roast for 10-15 minutes or until the pecans are hot and begin to release their scent (you should notice that it’s starting to smell like pecans).
- Transfer the pecans to the bowl of a food processor or high-powered blender and add salt, cinnamon, and sugar. If using a liquid sweetener, I recommend adding that halfway through the mixing time.
- Begin blending the pecans until they break down and turn into crumbs. Let the food processor rest for a minute or two, then continue blending. Continue blending like this – pausing, stirring down the sides, and letting the food processor run – until the natural oils release and the mixture turns smooth and glossy.
- Transfer to an airtight container and store following the guidance below. Use as desired!
Notes
Nutrition
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