Want to know how to make pecan butter? Well, it doesn’t get much easier than this!
So, I don’t know about y’all, but peanut butter is just about the closest thing to manna from the gods that I can think of. Warm, cold, frozen… Spread on bread, chocolate, my face…
Well, a couple of years ago, I was trying to replicate my Aunt Cindy’s Sweet Potato Casserole that is to DIE for! Imagine sweet potatoes whipped with tons of butter and brown sugar and topped with a crumble of pecans, brown sugar, and more butter. Yum on a plate! However, I was also trying to drop some lbs at the same time and knew the two didn’t mix.
I started to think about what I loved about the casserole and how I could change it up, make it cleaner, and make it easier.
Enter: Pecan Butter!
Take a warm sweet potato and top it with this creamy, twenty-times-better-than-peanut-butter-and-easier-to-make nut butter and you’ve got Thanksgiving dessert on a Tuesday night beside some chicken and salad!
Don’t think it’s just for sweet potatoes, though! Smother this on toast, in overnight oats, on bread, chocolate, or your face!
Kirkland Signature Pecan Halves, 2 Pounds
Sea Salt (or just regular salt) to taste
Toast the pecans LIGHTLY on a baking sheet in a 350 degree over (takes about 10 minutes). Don’t burn ’em, now, as it’ll make your butter bitter.
Remove pecans and allow to cool.
Place in a food processor fitted with an s blade and add salt.
5. Process away until it’s the consistency you like. I like mine creamy with little chunks, so I allow some of the crumbs stick to the top of the processor to fall and fold in.
Store this heaven in a mason jar in the fridge and watch out! You’ll be dipping carrots in it before too long.
Now that you know how to make pecan butter, what will you put it on?