How to make the best pecan butter ever! Flavored with cinnamon and vanilla, this will become your newest nut butter obsession. Simple, healthy, and vegan!
Happy Thursday friends!
We just got back from our trip to England yesterday and dang did jet lag get me good. We got home around 9:30 pm, where I proceeded to have a slice of cinnamon raisin toast smothered with this cinnamon vanilla pecan butter (more on that in a sec), and fell asleep literally the second my head hit the pillow.
Trouble is, I woke up at 4:30 am, couldn't get back to sleep…! So I decided to get up, take a slow morning to catch up on emails, watched the snowfall outside, picked up my little doggie, worked out, and then proceeded to crash around 5:30 pm. Missed my Spanish class and had nothing in the fridge for dinner… oops!
Jet lag definitely isn't something I normally struggle with, but this trip seems to have gotten me. Hopefully, I'll be back in action by this weekend because I've got lots of things on my to-do list!
One of the recipes that whipped up before we left was this incredible Cinnamon Vanilla Pecan Butter.
This is one of those recipes that I've been making for years but has never taken the time to photograph and share with you (who knows why), but I figured now would be a perfect time! It's quick, easy, packed with protein and healthy fats, and tastes freakin' bomb.
Plus the texture of pecan butter? OMG, it's so good.
Creamy, runny, drippy, and the BEST topping for toast on the planet. You're going to love it!
I personally love spreading this on a slice of my almond flour pumpkin bread for breakfast or a snack, but it's also great on smoothie bowls, stirred into yogurt, on top of quinoa muffins, or added into energy balls!
But really…there's no wrong way to eat nut butter!
Just think of this cinnamon vanilla pecan butter as a (more creative) alternative to almond or peanut butter! It's fun to change things up and I promise, this change will be a GREAT one!
More Delicious Nut Butter Recipes To Try:
- Get the ULTIMATE Guide To Homemade Nut Butter
- Honey Roasted Peanut Butter
- Maple Cinnamon Mixed Nut Butter
- Dark Chocolate Coconut Almond Butter
- Vanilla Bean Homemade Cashew Butter
- Pumpkin Spice Almond Butter
- 2-Ingredient Nutella
- Super Seed Homemade Peanut Butter
- Superfood Vegan Nutella
Cinnamon Vanilla Pecan Butter
Ingredients
- 3 cups pecan halves
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon coconut sugar* optional
Instructions
- Place pecan halves on a baking sheet and toast for 3 - 4 minutes until golden brown. If you don't have a toasted, set to 350ºF and bake for 5 - 10 minutes.
- Transfer pecans into a food processor and process on high until the form a smooth, creamy butter. Scrape down the sides as needed to help the nut butter along.
- Add cinnamon, vanilla and sweetener if using and process again until combined.
- Transfer to a glass jar and enjoy! If kept in a cool dark place, it should keep for at least 3 weeks.
Video
Notes
Nutrition
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It’s delicious, made it without sugar & would like to know how to figure out the nutritional info.
You can use this website! https://www.caloriecount.com/cc/recipe_analysis.php
Thank you for your reply. I was wondering if this can be done in a Vitamix as well.
I haven’t ever made nut butter in a Vitamix, but I know a lot of people that do. So I’d say yes!
I just made this and it turned out so delicious! I wanted a more subtle flavor so I only used 1 tsp each of cinnamon and vanilla, and no sugar. But it turned out great. I was expecting it to take a long time, but I think my cuisinart processor took about 10 minutes to make it 100% creamy. I will definitely make it again!
YAY!! So glad you enjoyed it 🙂 Yum yum yum!
Just made this. Did not know it could take 15 minutes to make smooth. Not sure if my Cuisinart would be happy with that? Being a major former refined sugar addict, this was not sweet enough for me, so I added some vanilla paste (1T?) and some maple syrup (3T?). Plans tonight for using it on oven-roasted pears. Will roast the pears for a time, bring out, add the pecan butter (2T?), back into the oven for another few minutes. Looking forward to this! Thanks, Alyssa from the Northern Rockies for this fine recipe! Jackie
Sounds lovely! I’m so glad you enjoyed it, Jackie! xox
This is amazing. My kids loved it. They needed a peanut butter break. 🙂
Yay!! Also works well with almonds and cashews 🙂
This sounds like heaven. I’ve recently regained an obsession with putting pecans on everything and I want to branch out beyond peanut butter and almond butter. I think it’ll be another way to amp up my morning oatmeal. For a cool dark place- Does it stay better in the fridge, or is storing in a cupboard enough? Thanks for your amazing recipes!
Absolutely! I couldn’t agree more 🙂 I store mine in the cupboard, but if you live in a hot climate, it might be best to store it in the fridge! Let me know how it turns out!
I was so excited to try this. I’ve tried pecan butter before and it was so good. What did I do wrong? Mine is much darker in color than the pics above and there didn’t seem to be enough natural oils to make it creamy. I would appreciate your input, hope it works out better next time.
Hi Trisha! I’m guessing that it didn’t blend enough 🙂 You really need to let it blend until it’s completely creamy (which can take upwards of 15 minutes). Also don’t skip the toasting part as that helps the nuts release their oils more easily. And finally, did you use a liquid sweetener? That will also cause the butter to get a little thick. You can always try reblending the butter you already have or add a touch of coconut oil 🙂