After the holidays, I take stock of what ingredients are left over from all the baking. Then I try to make recipes that will use up those items, this is my inspiration for many of the recipes we come up with here at followthatcupcake.com. I try! That normally means that instead of going to the store everyday, I go every other day!
Ok, so maybe that needs to be a resolution for this year- to use up what is in my pantry (it’s almost over-flowing), before buying more baking stuff. Hmm, I’m not holding my breath!
Well, one thing that I did use, were pecans. After making nut balls and pecan tassies, I still had quite a few left. So I decided to make some pecan nut butter. Nut butter and apple slices (peeled- sorry, I don’t like the skin) are a snack that I enjoy. And making your own nut butter is easy and can be customized so many different ways. I went pretty basic with mine and just added cinnamon and a little vanilla bean paste. Try pairing this with these delicious nut rolls. Note: if you are interested in making different flavors of nut butters, I highly recommend Ashley’s blog, Edible Perspective. She has a nice list of nut butter recipes.
One Year Ago: Hot Chocolate Cookies with Marshmallow Bits
Cinnamon Pecan Nut Butter
- Baking sheet
- Plastic container
- 10 Oz Pecan pieces, toasted
- ½ Teaspoon Ground cinnamon
- ¼ Teaspoon Vanilla bean paste
- ¼ Teaspoon Sea salt
- To toast the pecans, preheat oven to 300 degrees. On a baking sheet, evenly spread the pecans. Toast in a preheated oven for 5-7 minutes, stirring every 2 minutes. Remove from the oven and let cool for 5 minutes.
- After 5 minutes, place the toasted pecans in a food processor. Process until the pecans are smooth. You may need to scrape down the sides a few times before you reach the desired texture. Add in the cinnamon, vanilla bean paste, and sea salt and process for another minute. Scrape the pecan butter into a jar or plastic container and enjoy!