Cinnamon Pecan Nut Butter Featured image

Cinnamon Pecan Nut Butter

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

Recipe for Cinnamon Pecan Nut Butter

Cinnamon Pecan Nut Butter

Top Cupcake
Total Time 30 mins
Course Side Dish
Cuisine Australia
Calories 130 kcal

Equipment

  • Baking sheet
  • Oven
  • Plastic container

Ingredients
  

  • 10 Oz Pecan pieces, toasted
  • ½ Teaspoon Ground cinnamon
  • ¼ Teaspoon Vanilla bean paste
  • ¼ Teaspoon Sea salt

Instructions
 

  • 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!
    Cinnamon Pecan Nut Butter In Bowl

Notes

Note: I usually eat mine fast enough that I don’t bother to refrigerate it. However, if I still have the same batch after a weeks time, then I will move it to the refrigerator. Also, while I am giving you exact measurements of how I made this nut butter, feel free to play around with it (different spices, different nuts)! Some nuts (like cashews) need a little help in becoming smooth, so I add a little oil (melted coconut oil is my first choice, but vegetable oil will also work). The pecans for this recipe, became smooth quickly and without adding any oil.

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