Homemade Pecan Butter Recipes

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HOMEMADE PECAN BUTTER



Homemade Pecan Butter image

Just like peanut butter, but peanut-free! Made for a child who was allergic to peanuts but not tree nuts. For the pecans, you can roast them or do this raw with the bags of chopped pecans available in the baking aisle. Vegetable oil can be substituted with safflower, canola, etc.

Provided by sicxemxbears

Categories     Lunch/Snacks

Time 25m

Yield 14 tablespoons, 7 serving(s)

Number Of Ingredients 3

1 cup chopped pecans
1/2-1 tablespoon vegetable oil
1/8 teaspoon salt

Steps:

  • If roasting pecans, place on a greased cookie sheet in preheated 350 degree oven. Spread them out in a thin layer to roast evenly.
  • Roast for 5 minutes, stir, then roast for another 5 minutes until you can smell them. Take care not to scorch them!
  • As soon as they come out of the oven, place them on a flat plate or piece of parchment paper to cool.
  • Add cooled pecans to food processor and blend on HIGH until finely ground, 2-3 minutes.
  • Add vegetable oil 1/2 tbs at a time and continue to blend until butter reaches desired consistency.
  • Add salt to taste.
  • Place in an airtight container and store in the fridge. Usually, this will keep 1 to 2 months if you used fresh nuts. Storing at room temperature will accelerate rancidification.

HOMEMADE PECAN BUTTER



Homemade Pecan Butter image

Pecan butter is easy to make and tastes absolutely incredible! Feel free to to double or maybe even triple the amount of pecans in order to make a bigger batch (you may find it easier to toast the pecans in the oven at that point). Recipe yields 1 cup as written.

Provided by Cookie and Kate

Categories     Condiment

Time 15m

Number Of Ingredients 3

8 ounces (about 2 cups) high quality pecans, either whole or in pieces
Sea salt, to taste
Dash of ground cinnamon (optional)

Steps:

  • Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don't let them burn!). This will take about 4 to 8 minutes.
  • Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your machine-my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy Blendtec and Vitamix blenders can turn it into butter in a minute or two.
  • Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.
  • Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so-obviously, don't eat it if you see or smell any signs that it has gone bad.

Nutrition Facts : ServingSize 2 tablespoons, Calories 196 calories, Sugar 1.1 g, Sodium 0 mg, Fat 20.4 g, SaturatedFat 1.8 g, Carbohydrate 3.9 g, Fiber 2.7 g, Protein 2.6 g, Cholesterol 0 mg

BUTTER PECAN SYRUP



Butter Pecan Syrup image

My family loves butter pecan anything, and this recipe is perfect over vanilla ice cream, cake or waffles. It's a special treat my family enjoys. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 2 cups.

Number Of Ingredients 8

1 cup packed brown sugar
5 teaspoons cornstarch
Dash salt
1 cup water
1/3 cup butter, cubed
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
Vanilla ice cream

Steps:

  • In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

Nutrition Facts : Calories 251 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.

TOASTED PECAN BUTTER



Toasted Pecan Butter image

This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!

Provided by Carrie Mae

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 35m

Yield 32

Number Of Ingredients 4

½ cup chopped pecans
¼ cup light brown sugar
1 cup butter at room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F/165 degrees C.
  • Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
  • Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 1.4 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 1.2 g

BUTTER PECAN FRENCH TOAST



Butter Pecan French Toast image

This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter, plus more for serving
1/2 cup whole milk
5 large eggs
1 1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 teaspoon vanilla extract
1 small French bread, cut into 1-inch slices
Pinch of kosher salt
1 cup bourbon
3/4 cup chopped pecans
Powdered sugar, for serving
Whipped cream, for serving

Steps:

  • Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
  • In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
  • One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
  • Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
  • To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
  • Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
  • Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

PECAN BUTTER



Pecan Butter image

I came up with this rich, nutty spread as a way to jazz up toast. But my big family also looks for it on my holiday brunch buffet. It's a festive topper for muffins, biscuits, rolls and even slices of pound cake.

Provided by Taste of Home

Time 5m

Yield 2 cups.

Number Of Ingredients 3

2 cups finely chopped pecans
1 cup butter, softened
1/2 cup confectioners' sugar

Steps:

  • In a bowl, combine all ingredients; stir until creamy. Store in the refrigerator.

Nutrition Facts :

BUTTER PECAN BARS



Butter Pecan Bars image

A friend of mine, who picks pecans every year, brought me some of these yummy bars along with a sack of pecans. They are incredibly rich and gooey, and freeze like a dream. Easy and perfect for the holiday season.

Provided by Franci

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 7

¾ cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
  • Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 68.9 g, Cholesterol 92.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 12.2 g, Sodium 148.2 mg, Sugar 52.4 g

TOASTED-PECAN BUTTER



Toasted-Pecan Butter image

This nut butter contains no cholesterol, and the fats it contains are mono- and polyunsaturated, or "good" fats. Spread the butter on Granny Smith wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1/2 cup

Number Of Ingredients 5

1 cup unsalted pecans, toasted
1/8 teaspoon coarse salt
2 1/2 teaspoons canola oil
2 teaspoons honey
1/8 teaspoon ground cinnamon

Steps:

  • Finely grind pecans with the salt in a food processor. Add oil, honey, and cinnamon. Puree, scraping down sides occasionally. Nut butter can be refrigerated in an airtight container, up to 1 week.

Nutrition Facts : Calories 223 g, Fat 22 g, Fiber 3 g, Protein 3 g, Sodium 35 g

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