The Pioneer Woman Tasty Kitchen
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Homemade Salted Maple Pecan Butter

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Homemade pecan butter with a touch of maple syrup and sea salt. Put it in cookies or spread this stuff on toast—it’s amazing!

Ingredients

  • 2 cups Pecan Halves
  • 2 teaspoons Pure Maple Syrup
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Vanilla Extract
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Coconut Oil, Only If Needed

Preparation

Preheat oven to 350 F. Evenly spread pecans on an un-greased baking sheet. Toast pecans in the oven for 6-8 minutes, being careful not to burn nuts. Mine were perfectly toasted at 8 minutes. Remove pan from oven and allow nuts to cool for a few minutes.

Add pecans into a food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the pecans should start to clump together. Continue to process until you reach the desired consistency. Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth. If the nut butter starts to thicken up too much, you can add the coconut oil and process again until smooth.

Transfer to a clean mason jar or container and store at room temperature or in the fridge. If you store at room temp, simply give the pecan butter a stir before you use it.

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