Throughout this whole food blogging gig, I’ve been so blessed to occasionally receive food products from different companies. Usually they want me to try their products so that, if I like them, I’ll talk about them with my readers. During our time in the states a company called Georgia Grinder’s sent me some of their nut butter. They’re a family owned company which makes their nut butters in small batches. So far I’ve absolutely loved all of the different nut butters they’ve sent me to try. Before we left for China they sent me two last jars of nut butter to take with me, one of which was their Pecan Butter. I’ve always loved pecans, especially for baking. They have a naturally sweet and caramel-y taste to them. Yet despite my love for them, I had actually never tried plain pecan butter before. Oh man. It was love at first bite. Pecan butter tastes so rich and decadent, but all it’s made out of (when made right, in my opinion) is pecans and sea salt. Since we received that jar of pecan butter, I’ve been slowly working my way through it, one delicious spoonful at a time. Once we got to China and it started to sink in that their pecan butter would eventually run out, I made a rule that Brett and I could only have 1 tablespoon a day. I know. So mean, right? I’ve been enjoying my tablespoon of pecan butter every morning on my Chocolate Zoats for the last few weeks, but sadly, my love affair did come to an end. That’s when this Homemade Pecan Butter was born.
Because we live in China, not many companies can or are willing to ship to us. So instead of sulking over the fact that I couldn’t just order more of Georgia Grinder’s Pecan Butter, I decided to bite the bullet and pay a little extra money for some raw pecans to make my own homemade pecan butter. The ingredients listed on Georgia Grinder’s Pecan Butter are just roasted pecans and sea salt. I figured it couldn’t be too hard to make my own homemade pecan butter and I was right! Thanks to my Vitamix, the amount of time I had to be involved in making this pecan butter was less than 10 minutes.
I started by toasting the pecans in the oven until fragrant, which only takes 5 minutes. Then I blended them in my Vitamix with some sea salt until this drippy, smooth Homemade Pecan Butter was created. YES! Now I’m back to enjoying my 1 tablespoon a day every morning at breakfast. That one tablespoon is the perfect amount too, as pecan butter tastes so rich and decadent.
If you don’t have a Vitamix, don’t worry! You can easily make this homemade pecan butter (or any nut butter for that matter) in a food processor. It just takes a little more time to do so.
Nut Butter Recipes:
Since we’re on the topic of nut butter, I figured now would be a good time to share some of my favorite nut butter recipes below. Check them out!
How to Make Homemade Pecan Butter:
- 4 cups raw pecans
- ¼-1/2 teaspoon fine sea salt*
- Preheat your oven to 350℉ and line a baking tray with a silicone or parchment paper.
- Spread the 4 cups of raw pecans evenly on your baking tray and toast the pecans for 4-6 minutes or until fragrant. Watch them closely as you don't want them to burn!
- Once toasted, allow the pecans to cool.
- Place the cooled, toasted pecans and sea salt into your and, after gradually increasing the power to high, use the tamper to press the pecans into the blades until a smooth, creamy pecan butter forms. This takes less than 1 minute for me and I never do this longer for 1 minute to make sure I don't overheat my .**
- Food Processor Instructions:
- Place the toasted pecans and sea salt into a quality food processor and process on high for 5-20 minutes, depending on the strength of your food processor, until a shiny, smooth nut butter forms. You will need to stop the processor every few minutes to scrap down the sides of the bowl.
- Store the Homemade Pecan Butter in a sealed glass jar in the fridge!
**It always scares me to use my Vitmix to make nut butter, but when done correctly you shouldn't have any issues. I like to set a timer for 1 minute before I begin so that I make sure to stop before overheating my blender. You first increase the speed to 10 then flip the power to high and then use the tamper to continually press the nuts into the blades. It will be loud and scary, but just keep pressing the nuts into the blades using the tamper. As soon as the pecans are all blended (sometimes the blades make a "catching" noise) I turn my blender off.