If you knew how easy to was to make your own nut butter, you would never buy a jar of it again. Just whizz it up in your food processor and you have fresh nut butter on tap. The best thing about it is, you can create so many different flavour combinations. This Maple Cinnamon Pecan Butter is one of our favourites and a must for autumn.
Hello October! It's my favourite time of the year - comfy clothes, hot drinks, snuggley evenings in front of the TV, hearty stews, scarves and hats, crispy leaves and all things Cinnamon. Cinnamon just screams autumn to me and maple and cinnamon are best foodie friends.
You better believe that we have some epic autumnal recipes coming up over the next 6 weeks (and then we enter all things Christmas - sorry, not sorry). As we sit hear in our new house, looking out the window at the trees starting to turn shades of orange and red, it is giving us so much inspiration for all things warming and comforting. And nothing says comfort food more than nut butter - especially when it is bursting with autumn flavours like this one.
There is a lot of love out there for peanut butter and almond butter, and cashew butter is starting to get a look in now too. But what about pecan butter? That deserves some major love too! Pecans are probably the most delicious nut and they are a favourite in our house. You can't leave a bag of pecans round Dave for too long, as he will devour them, and that's exactly what happened when I made this Maple Cinnamon Pecan Butter.
You have to have faith when it comes to making nut butter. At the start, you will think that the powdery clump in your food processor will never turn in to deliciously smooth nut butter. But it will! You will need to scape the sides down a few times, but then it just all of a sudden comes together.
This will store well in a jar for a couple of weeks. If you do manage to keep the leftovers for that long, you are stronger people than us. How can it last that long when there are so many delicious ways to use it! Spread on toast or crumpets, a big dollop on your oats or add some to your smoothie for a protein boost. You have been warned though: go near a jar of this with just a spoon and an empty belly and it will result in an empty jar. This stuff is legitimately moreish.
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Maple Cinnamon Pecan Butter
- 200 g Pecans
- 6 tablespoon Maple syrup
- 2 tablespoon Cinnamon
- 1 teaspoon Vanilla extract
- Put the pecans in to the food processor and start to blend them up. At first they will turn in to small chunks, and then in to a powder. After a whilst, the powder will start to clump together and then it will slowly turn in to a butter.
- This process will take around 10-15 minutes and you will need to stop it a few times to scrape the sides down and make sure it is all getting mixed up. Once the butter is nice and smooth, add the rest of the ingredients and pulse for a couple of seconds.
- Scrape out of the food processor and it to a jar.