Call us biased, but we think pecan butter is the best nut butter. Pecans have so much oil and natural flavor that all you need to do is toast and blend. Pecans are full of the heart-healthy fats that unfortunately make it less shelf-stable which means you will barely find pecan butter on grocery store shelves. You need to make this butter fresh, just like we do on the farm. Show us your tricks to make this Southern secret even more special!

Makes: 2 cups

Ready in: 20 minutes

Ingredients:

• 3 cups raw, fresh pecans
• Salt, to taste
• No more than 2 teaspoons pecan oil (or sunflower oil)

Instructions:

1. Preheat oven to 250°F.
2. Fill up a large mixing bowl with hot (but not boiling!) water.
3. Pour your 3 cups of pecans into the bowl, and let soak for at least 5 
   minutes. Do not oversoak! We want as little water as possible in our pecan butter, 
   because it could lead to premature oil separation. Strain and dry with a dish towel to 
   remove loose or excess skins. Loose or excess skins are a good sign that your pecans 
   are fresh and of high quality. We remove the excess skins before roasting because the 
   skins burn easily and could cause bitter flavors that we do not want in our pecan butter.
4. Lay the pecans out on a parchment lined baking sheet, then bake the pecans for about 8 minutes. Take them out when they have slightly darkened and you can smell them when you stand next to the oven.
5. Lay the pecans flat on a countertop or towel to cool. Do not leave on the baking sheet 
   (or in the oven), as pecans burn easily. When they are warm to the touch, add to the food processor. Heat helps the oils emulsify. Blend for 8 minutes. The texture will change from meal to paste to an oily butter.
6. Add your mix-ins here! If you want to keep a pure pecan butter, and the mixture is too 
   thick, drizzle your oil now, no more than 1 tsp at a time.
7. Always add some salt. Even a little bit will help preserve the butter for longer and 
   enhance flavor.
8. Spoon into a jar and refrigerate for up to 2 weeks. Make sure to bring to room temp before spreading!

Variations

One Pound Peachy Pecan Butter:

Extra Ingredients:

• About 24 frozen peach slices, or 3 cups of peach purée

Instructions:

1. Pour a ¼ cup of warm water into a heavy bottomed saucepan. Turn the heat to high 
   until the water simmers. Drop the heat to low, and add the peaches.
2. Pour ¾ cup of brown sugar over top. Cook for 10 minutes, stirring and mashing. For 
   smoother texture, blend the peaches with an immersion blender. Continue cooking for 40 minutes or more, until it reaches at least the thickness of tomato paste: sticking to the spoon and holding its shape when mounded.
3. While peaches are cooking down, start pecan butter recipe above.
4. Cut a fresh lemon in half and squeeze it over the top. The acid from the lemon helps 
   peaches retain their color, and it helps release pectin in the peaches, thickening our 
   purée and preventing oil separation.
5. Mix no more than 1 cup of peach butter for every 3 cups of pecan butter, to keep 
   consistency.

Apple Pecan Butter:

Extra Ingredients:

• 3 apples

Instructions: 

1. Same process as previous recipe. Consider using a sweeter apple, such as Pink Lady or Honeycrisp!

Honey Pecan Butter:

Extra Ingredients:

• ¼ cup honey
• ½ cup butter

Instructions:

1. Add ½ cup butter to a small saucepan on low/medium heat. Cook until the milk 
   solids turn a caramel or brown on the bottom of the pan.
2. Immediately remove from heat and add 1 tbsp of lemon juice (or squeeze a half lemon). Do not worry about the foaming. The lemon helps stop the butter from overcooking. Pour the butter over your pecan butter.
3. Add ¼ cup local honey. Stir. Keep refrigerated.
4. To make it whipped, add the ingredients to a stand mixer with a whisk attachment.
5. Whisk at medium speed until the mixture is cooled (about 5 minutes). Whisking while the mixture is still cooling helps get more air incorporated. This makes for a lighter and more spreadable butter. Spread it on warm cornbread or yeast rolls.

Pecan Oil:

Additional Equipment: 

• Cheesecloth
• A medium sieve

Instructions:

1. Follow the basic pecan butter recipe above, yielding 2-3 cups butter.
2. Place the saucepan on the countertop (not over heat!) Place the sieve on top of the 
   saucepan, and the cheesecloth inside the sieve.
3. While the butter is still warm, pour the 3 cups of butter onto the cheesecloth. Leave it to drain into the saucepan overnight.
4. Return to the saucepan, wrap cheesecloth around the butter and press, being careful not to bust the cheesecloth and let through solids.

Tip: Keep the solids. This is pecan meal in its purest form - ready for our peach pecan crumble, or just to add to your favorite smoothie. Keep this meal refrigerated to preserve the remaining oils.

Maple Pecan Caramel:

Extra Ingredients: 

• ¼ cup real maple syrup

Instructions:

1. Start with the Pecan Oil you made above. 
2. Place oil on low heat in a heavy bottomed saucepan. Let warm for 2-3 minutes.
3. Remove from heat. Gently add 4 tbsp maple syrup - watch out for splattering caused by the water in the maple syrup!
4. Pour into a bowl and immediately whisk into a caramel-like consistency. Sprinkle salt to taste.