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Cinnamon Pecan Butter

Cinnamon Swapple with Pecan Butter

This homemade pecan butter is the perfect condiment to welcome fall, and won't break the bank. Just a handful of ingredients, naturally-sweetened, and a hint of cinnamon, trust us when we say, this jar won't last very long!

 

 

Pecans

Time: 5-10 minutes

Serves: 32

Ingredients:

  • 1/4 cup coconut sugar
  • 2 cups pecan halves, raw (see note)
  • 1 Tablespoon extra virgin coconut oil
  • 1 + 1/2 teaspoons Saigon cinnamon OR 1 tsp pumpkin spice (see note)
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tsp vanilla extract or vanilla bean paste
  • Optional: 1 tsp maple extract
  • 1 glass pint jar (see note)

Instructions:

  1. Place the coconut sugar into a food processor. Process for 1 minute to turn it into a finer grain. Pour into a small bowl and set aside.
  2. Warm a skillet over medium heat. Melt the coconut oil in the skillet and swirl it around. Add the pecans (work in 2 batches if your skillet is smaller).
  3. Continuously stirring the pecans with a rubber spatula, toast the pecans over medium heat until they become fragrant and are warmed through, about 2 minutes.
  4. Transfer the warmed pecans to a plate or sheet tray, spread out, and allow to cool for 5 minutes.
  5. Transfer the pecans to a food processor with the processed coconut sugar, cinnamon (or pumpkin spice), and sea salt.
  6. Process until smooth. You may need to stop the processor every minute or so to scrape down the sides of the bowl.
  7. Add your extract(s), then process again for 1 additional minute.
  8. Transfer to a clean jar, and allow to cool to room temperature before closing with a lid. You can store this room temperature (see note), or in the fridge to prevent oil separation. 
  9. When you're ready to enjoy, give it a stir with a knife, and spread on Swapples or your favorite food. Also tastes great with: roasted sweet potatoes, bananas, apples, and smoothies!

Notes:

  • Buy your pecans at the bulk section of your favorite natural grocer and save some $!
  • If using regular cinnamon (also known as Korintje), start with 1 teaspoon and add more to taste. It can be a bit more bitter than Saigon cinnamon on large amounts.
  • Don't have a jar? I bet you do! Repurpose a jar of something else once you finish it by cleaning it out.
  • If storing room temperature, store your jar upside down. As the oils float to the top, when you flip the jar right side up to open it, they will be on the bottom. This makes it way easier to stir, and less messy!

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