Cinnamon Pecan Butter
Fall was approaching quickly and I was counting down the days until the cooler weather would roll in. The colder seasons have always been my favorite, probably because they are so short here in South Carolina. But also because with the cold weather comes the fun festivities. Football season, hunting, Thanksgiving, Christmas, our wedding anniversary, and of course our girls’ birthdays. These times are filled with memories being made in many different ways. And also food. These times are filled with lots of food.
Between college game days, apple picking, pumpkins everywhere, and the holidays, I am in the kitchen a lot and I can’t complain! I love baking different goodies with Cheyenne and sharing them with those around us. The year that I was pregnant with Cheyenne, we opted out of buying Christmas presents for our families and instead, I baked over ten different kinds of treats to give. I was 38 weeks pregnant and somehow managed to get everything made and delivered before going into labor four days before Christmas. Exhausted would be an understatement, but I loved baking and sharing all the yummy things with our families.
My hubby’s family has a pecan tree on their property and each time we visit them, they always send us home with loads of handpicked pecans. Now of course I always save some to make pecan pie for Thanksgiving. (Did you know pecans can be bagged and kept in the freezer?) We also enjoy snacking on roasted pecans or adding them to cookies and oatmeal bars. I tried a new recipe for homemade pecan butter and it turned out amazing. We love to slather it on homemade banana bread, dip apples in it, and even eat it by the spoonful. It tastes richer and more decadent than peanut butter and makes for the perfect snack.
Ingredients:
- 8 oz (about 2 cups) of good quality pecans
- Salt to taste
- Cinnamon to taste
That’s it!
Directions:
Place the pecans in a pan over medium heat and cook for 4 to 8 minutes until toasted but not burnt. Stir occasionally.
Next, you will want to transfer the pecans to a food processor and let cool. Once cooled begin blending the pecans, scraping the sides of the food processor down every so often.
You may need to take breaks to ensure your mixture doesn’t get too hot in your processor. And just continue blending and scraping and blending and scraping.
The mixture will look crumbly for a while then will begin to become creamy. Keep blending until nice and smooth then add your salt and cinnamon to taste.
Once finished you can transfer the butter into a jar (I prefer mason jars) and it store in the fridge for up to one month.
Enjoy!
