📝 About This Recipe
This luxurious spread captures the soul of the American South, transforming humble pecans into a silky, golden elixir that puts ordinary peanut butter to shame. By slow-roasting the nuts to unlock their deep, buttery oils and accentuating them with a hint of smoked sea salt and warm vanilla, we create a complex flavor profile that is both earthy and sweet. It’s a versatile masterpiece, perfect for elevating your morning toast or acting as a secret ingredient in sophisticated desserts.
🥗 Ingredients
The Base
- 3 cups Raw Pecan Halves (fresh, high-quality halves are preferred over pieces)
Flavor Enhancers
- 1/2 teaspoon Maldon Smoked Sea Salt (to balance the richness)
- 1 tablespoon Pure Maple Syrup (Grade A Amber for subtle sweetness)
- 1/2 teaspoon Pure Vanilla Bean Paste (provides those beautiful black specks and deep aroma)
- 1/4 teaspoon Ground Cinnamon (Ceylon cinnamon works best for a delicate spice)
Texture Adjustments
- 1-2 teaspoons Pecan Oil (optional, only if needed for extra creaminess; can substitute with neutral grapeseed oil)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). A lower temperature ensures the pecans toast evenly through to the center without burning the delicate outer skin.
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2
Spread the pecan halves in a single layer on a large, rimmed baking sheet. Ensure they aren't crowded so the heat can circulate freely.
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3
Roast the pecans for 12-15 minutes. Shake the pan halfway through. You are looking for a deep golden color and a fragrant, nutty aroma that fills your kitchen.
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4
Remove the pecans from the oven and let them cool for exactly 5 minutes. They should be warm to the touch, which helps them release their natural oils faster, but not so hot that they damage your processor blades.
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5
Transfer the warm pecans into a high-speed blender or a heavy-duty food processor fitted with the 'S' blade.
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6
Process on low speed for 1-2 minutes. At first, the nuts will turn into a coarse, sandy meal. Resist the urge to add liquid yet.
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7
Scrape down the sides of the bowl with a rubber spatula to ensure every bit of pecan is incorporated.
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8
Continue processing on medium-high speed for another 3-4 minutes. You will see the mixture move from a thick paste to a glossy, liquid consistency as the oils are fully released.
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9
Once the butter is completely smooth, add the smoked sea salt, maple syrup, vanilla bean paste, and cinnamon.
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10
Pulse 5-10 times to incorporate the seasonings. Adding the syrup at the end prevents the butter from 'seizing' or becoming too stiff during the high-friction blending phase.
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11
Taste the butter. If you prefer a thinner consistency, drizzle in the pecan oil one teaspoon at a time while the processor is running.
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12
Transfer the finished butter into a clean glass jar. Let it cool completely at room temperature before sealing, as any condensation will ruin the texture.
💡 Chef's Tips
Use the freshest pecans possible; old nuts contain rancid oils that will result in a bitter aftertaste. Be patient during the blending process—it often takes longer than you think to reach that 'velvet' stage. If the mixture gets too hot during processing, stop and let it rest for 2 minutes to prevent the oils from separating. Always add liquid sweeteners like maple syrup or honey at the very end to maintain a pourable consistency. Store in the refrigerator for up to 1 month, though it is best enjoyed at room temperature for maximum flavor.
🍽️ Serving Suggestions
Slather generously over warm, toasted sourdough or a freshly baked croissant. Swirl into a bowl of hot steel-cut oatmeal topped with sliced bananas and hemp seeds. Use as a sophisticated dip for crisp Granny Smith apple slices or Bosc pear wedges. Serve alongside a cheese board featuring sharp aged cheddar or a creamy Gorgonzola. Drizzle over vanilla bean ice cream with a pinch of extra flaky sea salt for a decadent dessert.