Friday, July 31, 2009
Roasted Pecan Butter
Luckily, my freezer is full of these beautifully shelled pecans. I have to say the days that my father-in-law drove my mother-in-law crazy with the sound of cracking pecans shells paid off for me! I have been going over and over in my mind about making roasted pecan butter (I know, I sound crazy, but that is what I do...and then I get around to doing it). So, the other evening, I got off my butt and finally did it! I have to say that the outcome is an incredibly decadent creamy nut butter! It is very rich and has a slight flavor of pecan pie. I am completely sold on making more of this and trying different nuts (cashew, almond, oh and seeds...sunflower seed) to make my own nut/seed butters. Have you looked at your peanut butter some brands, peanuts aren't even the first ingredient! I was a little concerned when I first put the warm pecans in the food processor. I probably should have let them cool a little, but I was a little impatient. I just started going with the flow...I was a little concerned when it looked as thought the oil separated from the nuts, so I decided to add a little almond milk to see if that would cream everything together. It worked and I love it. This stuff is so creamy that it could even be used as an icing!
I eat peanut butter almost everyday on my bowl of dessert oatmeal. This one was roasted pecan butter, bananas, Honeynut Cherios and chex (I have to have crunch on my dessert oats). Pure heaven!
I love peanut butter and apples...the pecan butter took it to an entirely different level!

Roasted Pecan Butter
(makes about 11 tablespoons almost 3/4 cup)

3 3/4 oz. (1 cup plus 2 TBSP) shelled pecans (pieces are cheaper, mine were a mix of whole and pieces)
2 TBSP agave nectar (I would think that honey or maple syrup would be good too)
3 TBSP almond milk (I would think any nondairy milk or cream would work)

In a non-stick skillet, toast the pecans on medium heat. Keep an eye on them and keep them moving so they don't burn. This took about 10 minutes for me. When the pecans are toasted to your liking, put them in the food processor. Grind them until they start to cream together. Next add the agave nectar and the almond milk. Process everything until smooth and creamy. Keep in the refrigerator.

79 calories/TBSP

Note: To use this as an icing or if you want it a little thinner, I would add one more tablespoon of milk.
Sadly, the illustrator made a peanut butter and banana quesadilla (great dairy free snack) for himself...he did not use the pecan butter! Oh well, he has no idea what he is missing!


posted by Sarena Shasteen - The Non-Dairy Queen @ 10:47 AM  
  • At July 31, 2009 at 4:16 PM, Anonymous Anonymous said…

    I LOVE pecan butter!

  • At July 31, 2009 at 6:33 PM, Blogger laura said…

    Okay, I know I say this a lot - but this looks amazing! I am soooo going to try and make this soon especially since I have a pecan surplus in the house right now.

    Also, not sure if you've tried it but my favorite store bought peanut butter is Smart Balance (creamy or chunky). Simple ingredients plus flax for Omega-3's and it doesn't need to be refrigerated like a lot of natural brands.

  • At August 1, 2009 at 8:46 AM, Blogger Sarena Shasteen - The Non-Dairy Queen said…

    Shelby, I know you do! You get me excited about trying different types!

    Laura, you should absolutely give this one a good! I have tried the Smart Balance. I like that one too. It is weird how different peanut butters taste...when they are more natural. I do love pecans and this one is so good!

  • At August 2, 2009 at 2:15 PM, Blogger Julianne Gorman said…

    This looks amazing...I am avoiding a zillion foods right now because I'm nursing and there is a history of allergies in my family - so peanut butter is out, since I don't want to increase my baby's odds for getting the dreaded peanut allergy. I have missed my beloved peanut butter dearly...can't wait to try this recipe!

  • At August 5, 2009 at 9:23 AM, Anonymous peeree3 said…

    Don't worry about the Illustrator. I hear that he's familiar with all kinds of nut butters!

  • At August 6, 2009 at 2:16 AM, Anonymous Alisa - Frugal Foodie said…

    That does look amazing! I love how you have made it look like a scoop of (dairy-free) ice cream :)

  • At August 7, 2009 at 5:53 AM, Blogger Amy said…

    This looks incredible! I definitely have to make it!

  • At August 17, 2009 at 9:13 PM, Blogger Chef Rachel said…

    OMG! I also love roasted pecan butter. For an ice cream like effect I like to make Frozen Banana Delight using pecan butter:

    mix 1/2 cup of roasted pecan butter, 1/2 cup water, a pinch of sea salt, 1 tsp. vanilla extract, 1/4 teaspoon stevia extract liquid, 1 to 2 Tbsp. honey is optional. Chill until thick, then spoon over sliced frozen bananas. Sprinkle with cocoa nibs if you like.

    Great blog. Glad I found it!

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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