And you know how pecans are the greatest?
(Along with puppies? Yeah, there was no connection with that one.)
And you know how Sarah is the greatest housemate?
(I lost the rhythm a bit there.)
So great, in fact, that we were at risk of eating all the maple-roasted pecans straight from the tray before turning them into nut butter.
And so great that, once turned into nut butter, the entire batch disappeared in little more than the blink of an eye.
This nut butter is ridiculously easy and quick to make, as the high (good-for-you!) oil content of pecans means they butterise (shhh, spellcheck, let’s pretend that’s a word) more swiftly than do almonds or cashews.
Go forth and make this incredible roasted maple pecan nut butter, my friends.
Because this world is the greatest.
Homemade Maple Pecan Nut Butter
Makes 3/4 – 1 cup
- 1 1/2 cups raw pecans
- 2-3 tablespoons maple syrup, depending on your sweetness threshold
- few pinches of salt
- Preheat oven to 160C/325F, and line a baking tray with baking paper (trust me; the clean up is far easier this way). Toss the pecans with the maple syrup, then spread out on the baking tray.
- Bake for 8-10 minutes, stirring once, until the pecans are starting to toast but aren’t burning.
- Let cool for five minutes, taking sneaky bites of pecans here and there when no one’s looking.
- Tip nuts into a food processor along with a few pinches of salt, and process until turned into silky smooth drippy-town nut butter. This took five minutes in my powerful food processor (scraping down the sides once), but it may take you longer, depending on the strength of yours. Have faith! Deliciousness awaits!
Submitted to Ricki’s Wellness Weekend.