As you can see, there was one big fan of the maple pecan butter I made. You can see her grabbing for the toast "buttered" with the pecan butter below. She was not waiting on the green light for when mommy was finished taking her pictures.
Like the walnut butter I posted about in the fall, this is as easy to make. So simple, I wonder why making your own nut butters isn't more mainstream. It makes those expensive types like cashew, walnut, or almond butter, much more accessible to everyone.
Maple Pecan Butter
1 lb. of pecans
2-3 Tbsp. maple syrup
1/2 - 1 tsp. salt
Preheat the oven to 300 degrees Fahrenheit. Roast pecans on a baking sheet for 15-20 minutes, until it has a nice roasted smell. Make sure to spread out the nuts, so they are not layered on top of each other. Remove from oven and let cool completely. Add the pecans to the food processor. Process for 1-2 minutes, stop and scrape the sides of the processor. It will look like the picture below.
Next process again for 2-3 minutes, until it has the consistency below, stopping to scrape a couple times. Now add the maple syrup, one tablespoon at a time and mix, keep adding a tablespoon until it is sweetened to your taste. Next do the same for the salt. Be sure to not add too much maple syrup or salt, as it can affect the consistency and flavor of the pecan butter.
Once desired taste is achieved, add to a jar with a secure lid and refrigerate until use. It should be stored in the refrigerator. Below is a picture of how it looked once it was in the jar.
Lastly, I made a toasted maple pecan butter and pumpkin butter sandwich. They are a delicious combination!