HOMEMADE PECAN BUTTER
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
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
PECAN DATE BUTTER
The ratio of nuts to dates is about 6 to 1 to get the sweetness just right. Again, it took several attempts to exactly match the taste and texture of the jar we bought, and we feel that we achieved it. By the way, a 12-ounce jar of this product was $12.99 at the supermarket and $20 on Amazon, so making your own will save money.
Provided by A Family Feast
Categories spread
Time 15m
Number Of Ingredients 4
Steps:
- Place pecans in a dry saute pan and over medium heat toast until browned. Toss often (every ten seconds or so) so they don't burn. As soon as they are toasted, pour out of the hot pan onto a plate or small sheet tray to cool. Let cool completely to room temperature.
- Check to make that all of the dates are in fact pitted. I found out the hard way that sometimes a few unpitted dates get mixed in.
- Place the dates in the bowl of a food processor along with the oil and puree until smooth. With my high-speed food processor, it took about a minute or two to get the dates to a gummy consistency.
- Remove the pureed date mixture to a small bowl.
- In the same food processor bowl, add the now cooled pecans. Process in 15 second blasts, removing the cover for a second to release heat. I found out through trial and error that if you just let it go, the heat from friction and the food processor motor will heat the nuts and separate the oil from the nut solids. Once that happens, there is nothing you can do to correct it and you must start over.
- Keep pulsing for 15 seconds and eventually the nuts will go from pieces to ground, to a fine ground and finally to a smooth creamy consistency. To get mine to a smooth creamy consistency took about 2-3 minutes, stopping every 15 seconds to make sure the mixture did not heat up too much.
- Once the nuts are creamy, add the pureed dates back in along with the salt and pulse just to combine.
- Taste and add more salt as needed.
Nutrition Facts : ServingSize 2 tablespoons, Calories 239 calories, Sugar 11.1 g, Sodium 72.8 mg, Fat 20.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 3.8 g, Protein 2.9 g, Cholesterol 0 mg
PECAN BUTTER TARTS
I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 252 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 177mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
DATE PECAN BARS
Provided by Food Network
Categories dessert
Time 1h10m
Yield 24 Date Pecan Bars
Number Of Ingredients 10
Steps:
- To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
- Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.
HOMEMADE PECAN BUTTER
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
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.
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PECAN BUTTER RECIPE: HOW TO MAKE HOMEMADE PECAN BUTTER
From masterclass.com
- 1. For a more flavorful spread, start by roasting the pecans (optional). Preheat the oven to 350 degrees Fahrenheit. Spread pecans on an ungreased rimmed baking sheet in a single layer. Toast pecans until fragrant and golden brown, about 10–15 minutes.
- 2. Rub hot pecans between two clean kitchen towels to remove the skins. Let cool to room temperature, about 15 minutes.
- 3. In a food processor or high-speed blender, pulse toasted pecans until finely chopped, about 30 seconds. For chunky pecan butter, remove ¼ cup chopped nuts and set aside.
- 4. Process until nuts form a smooth, thick paste, about three minutes, pausing every minute or so to scrape down the sides of the food processor.
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