Pecan Butter

There is something about pecans that screams fall. The other day I was craving something toasty and warm and I developed this pecan butter recipe. You guys. This is a must try. It’s so good.

I made my pecan butter a little thicker than most nut butter so it most resembles a spread. If you want it to be a bit thinner, you can either add more coconut oil or leave it out on the counter for 10 minutes before using.

Crunchy Kat Pecan Butter

Crunchy Kat Pecan Butter

Here is my recipe:

  • 2 cups pecans, toasted
  • 1 1/2 teaspoon salt (I used Pink Himalayan Sea Salt.)
  • 2 tablespoons coconut oil
  • 5 dates, softened

Crunchy Kat Pecan Butter

Steps:

  • Preheat oven to 375 degrees and place dates in a bowl of warm water.
  • Place pecans on an ungreased baking sheet and toast for 6-8 minutes. Keep an eye on them, you don’t want them to burn. You may have to adjust the time depending on your oven.
  • Allow pecans to cool and remove pits from dates.
  • Place pecans in a food processor with the blade attachment and process for about 8 minutes. You could process them anywhere between 5-10 minutes. Scrape down the sides as you go.
  • Once the pecans have reached your desired consistency, add the remaining ingredients and process again until mixed.
  • Store in a mason jar in the fridge.
  • Enjoy on toast, mixed into smoothies, with a spoon!

Crunchy Kat Pecan Butter

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