Do you say “pee-can”, “peh-cahn”, or “puh-caahhnnnnn”?
I say “pee-can”. I pride myself on not saying ‘ya’ll’ even though I lived in the South for a while, but I guess this Southern pronunciation stuck with me. Thank goodness my pronunciation of “milk” has improved since childhood-my parents joke that they moved away from Texas when I was young because I started saying milk with three syllables. Yeah, you tell me how I managed that! They say it sounded something like “Mii-eeeeeehhh-elkk”.
No matter how much we may argue over how to say the word ‘pecan’, I’m sure we can all agree that it’s one of the best nuts out there. At least, I deem it to be. I love the ridged texture, the depth of flavor, and all of the foods that I associate it with; namely sweet potato casserole, pecan pie, and pralines.
This weekend I found myself with two jars of pecans from the bulk food section on hand. Although I usually love snacking on them or sprinkling them on Greek Yogurt in the morning, I decided to try to create my own pecan butter. As much as I love plain pecans, there is no way that eating them plain could ever top the flavor of this pecan butter. I swirled toasted pecans, cinnamon, almond milk, and a pinch of salt together to create a nut butter that tastes like pie. Imagine the possibilities: pecan pie and jelly sandwiches, pecan pie topped oatmeal, pecan pie drizzled over apple slices. The list goes on, and on, and on. Best part about this nut butter? It’s super healthy; packing essential fats, and good-for-you vitamins and nutrients that will send a boost to your body as well as your mood. In addition, by blending the pecan butter with a substantial amount of almond milk, I essentially volumized the recipe, meaning you can eat more for less! More pecan pie? Who would say no to that?
Go ahead-skip the knife or spoon and just pour it out!
Before I rave on more about how amazing this nut butter is, I’ll go ahead and let you try it for yourself. I’ve tried a lot of nut butters, but this one is the best I’ve ever had. Hope you go nuts over it!
Pecan Pie Butter
2.5 cups pecans
1-1.5 cups almond milk
2 teaspoons cinnamon (or more, to taste)
1 teaspoon salt
1. Lightly spray a medium-sized pan and pour the raw pecans into it. Heat over medium heat for 5-10 minutes, stirring occasionally. You want to take the pan off the stove top when the pecans are lightly browned and toasted.
2. Pour the pecans into a food processor and blend them until they begin to resemble a nut butter. The pecan butter should be very, very thick at this point, like a very dense version of a nut butter. When this occurs, begin to pour the almond milk in, doing so in half-cup increments to monitor the thickness of the nut butter. You can add from .5 cups to 2 cups depending on how liquidy you want your nut butter to be. Remember though, that if you add a ton of liquid the nut butter will sink into breads and will not drizzle over food as nicely. However, if you plan on eating the butter straight out of the jar, make it whatever consistency you’d like. Personally, I made my nut butter to be a little thinner than frosting and it has been perfect on a variety of foods.
3. Add cinnamon and salt. Blend. Taste-test at this point to measure the consistency and flavor. Add more spices/salt if necessary or more almond milk if your pecan butter is too thick for your liking.
4. Grab a couple jars and fill them up with the most delicious nut-butter on earth! You’ll need to store the pecan pie butter in the fridge so make sure you do so. I hope you enjoy the pecan pie butter as much as I do (although I’ve been eating it by the cup-full so that might be a challenge!)