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Roasted Pecan Butter

21 Jan


I was inspired to make my own pecan butter after our anniversary trip to Chicago. We grabbed a quick breakfast at Elaine’s, located in the lobby of Hotel Lincoln, before heading back home. I’ve had coffee from Elaine’s before and thoroughly enjoyed it but I had never eaten breakfast there. And I’m happy I finally did! I had a unique twist on a PB&J panini with pecan butter and mixed berry preserves. It was delicious. I didn’t want the sandwich to end.


Making a homemade nut butter is so easy.




In case you’re wondering how to enjoy your pecan butter, in 24 hours, I have enjoyed mine with apple slices and a drizzle of maple syrup, over whole wheat pancakes with a drizzle of agave nectar, and straight out of the container with a spoon (or my fingers!). I have big plans to turn it into cookies and to recreate the PB&J from Elaine’s…I might have to make a new batch though!



However you choose to enjoy it, know that you are getting the heart healthy benefits of omega-3 fatty acids.

Roasted Pecan Butter

Makes about 1 cup of nut butter

2 cups pecans

1/4 teaspoon cinnamon

1/2 teaspoon pure maple syrup

1. Preheat oven to 300 degrees. Place pecans on a baking sheet and roast for 8-10 minutes.

2. Place pecans in a food processor and process until a smooth consistency is achieved, about 1 1/2 to 2 minutes. Scrape down the bowl once or twice during processing. Add cinnamon and maple syrup and process to combine.

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