Roast Pecan Butter recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Popular collections
- Everyday cooking
This is a delicious tasting spread, made by processing together butter, toasted pecans, vanilla extract and light brown soft sugar. It's fantastic on toast, bagels or muffins.
7 people made this
- 60g chopped pecans
- 4 tablespoons light brown soft sugar
- 225g unsalted butter at room temperature
- 1 teaspoon vanilla extract
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Preheat oven to 170 C / Gas 3.
- Spread the pecans onto a baking tray; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
- Pulse the light brown soft sugar, butter and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately or pack into a jar with a lid and refrigerate.
Reviews & ratingsAverage global rating:(12)
Reviews in English (11)
Really good! We'll be making this again for an upcoming family breakfast -- it would top pancakes or any breakfast breads beautifully.-13 May 2010
by Holiday Baker
I made 1/2 recipe to try this out. I didn't toast the pecans, because nuts usually come roasted anymore. And, I don't like the bitter or slightly burnt taste they get when toasted further. I used a hand emulsion blender for easier clean-up, and chopped the nuts by hand to a ground consistency. I wasn't able to get a strong "butter pecan" flavor. It wasn't bad, it just didn't taste like much more than the ingredients were butter and brown sugar with some ground nuts. Maybe, a drop of butter pecan flavoring may have given it that butter pecan flavor that I was expecting, not sure? This might be good on some pancakes as a change to regular butter, though, with some pancake syrup.-15 Oct 2010
Served this today on waffles, and it was a nice change from regular butter/margarine. I used ICBINB spread, and the only thing that I wasn't crazy about was the grainy texture from the brown sugar. I'm used to making fruit butters or adding honey, cinnamon or extracts where the texture is always smooth. The graininess didn't kill it for me, it was just different, and the butter-pecan flavor definitely came through nicely. Don't skip toasting the nuts, as it really enhances the pecan flavor in this butter. Thanks Carrie Mae for this new variation on a flavored butter.-12 Feb 2012
The past week has felt like a failed attempt at finding balance. I spent the week before last on glorious holiday with two guy friends in gorgeous Crested Butte, Colorado. It was a vacation in every sense of the word each day began with a big, home-cooked breakfast, followed by a long, easy-going game of Scrabble with frequent mimosa refills. We soaked in a steaming hot tub at least once daily, surrounded by snow and those mountains, the sleeping giants whose mercurial personalities shifted as the sun rotated overhead. We savored the best pizza of our lives at Secret Stash—it was the kind of food that, once delivered, hushes all conversation except for occasional slips of profanity between bites. I squeezed into my mom’s retro one-piece ski suit and skied down the green slopes, making it down the mountain with all parts intact. In short, it was marvelous.
The following week, last week, was spent in a wretched state of catch-up from the week before. Deadline was rapidly approaching and I worked, hunched over my laptop, from the time I woke up to the time I dragged myself to bed. Warm memories from the last week made it possible to accept the situation, but it is absolutely not how I want to live. By the time I finished working late in the afternoon on Sunday, I sought out some companionship. Sometimes you just have to stop what you’re doing, climb onto the roof with a friend and sip on some cheap Champagne, am I right?
Deadline has passed, and I find myself overwhelmed by other projects (please join The Food Matters Project!), but I’ll make it. This weekend has been all about finding balance: stretching out my poor back with Pilates, dancing around to my friends’ band at a dive bar and tackling the disgusting pile of dishes that is taking over my kitchen.
I’ve already typed up more than I intended, but let me tell you about this pecan butter. The idea for pecan butter came to me on the drive back from Colorado, right after I’d awoken to see mountain goats outside the window. I munched on a cracker, then a couple of pecans that Peach Crest Farm had gifted Matt for Christmas. The Peach Crest Farm pecans are extraordinary one taste of those fresh, local, organic pecans convinced me that every pecan I’ve ever tasted has been rancid with old age. My grandmother Mimi‘s family owned a pecan farm and she adored pecans. Now I know why.
I munched on a couple more pecans, and another cracker, wishing I could smear the pecans on top like peanut butter. Bingo! Pecan butter. One quick google search confirmed that it could be done, but no one has given pecan butter the attention it deserves.
I’ve tried to make peanut butter before with disappointing result, but not so here. Pecan butter is the least finicky all-natural nut butter I’ve come across. Toasted pecans meld together in a food processor, turning into silky smooth, spreadable nutty goodness with maple undertones, without any added oil. A pinch of salt and a dash of cinnamon at the end make it positively divine.
If you love pecans like I do, you must give this a try. It is truly luscious. Pecans are not cheap, but I assure you that pecan butter is worth every penny. It is liquid gold. Might I suggest that you slather it on a piece of my favorite honey-sweetened banana bread, as I have every morning this week? It makes a healthy breakfast that tastes almost as decadent as a piece of cake.
Salted Oven Roasted Pecans Recipe
I’ve said it many times and truly believe it’s true.
That’s the first thing that came to mind when I decided to share this salted oven roasted pecan recipe. I’m not totally sure it should be called a recipe because it’s so simple…but we’re calling it that anyway!
So, here is the basic process. (There is a detailed, printable recipe below.) Place your pecans on a cookie sheet. Cut four tablespoons of salted butter, and then cut each tablespoon into six tiny pieces. Drop the little butter pats over the pecans as evenly as possible. Last, sprinkle one teaspoon of kosher salt all over the pecans. Put the cookie sheet in the oven and bake for ten minutes.
Take the pecans out of the oven and stir them really well so the butter and salt cover every single one! Put them back in the oven for eight to ten minutes more. Watch them at the end, so they don’t get too brown.
*If you are watching your salt intake, just roast the pecans with the butter and leave off the salt.
That’s it! All you need are three ingredients and less than thirty minutes. These roasted pecans would make a perfect homemade gift from the kitchen, so I went ahead and made some custom labels. The labels come six to a page and fit the top of an eight ounce mason jar. It’s best to print them on good quality card stock. They can be attached with a piece of double sided tape, or you can punch a small hole in the top of the labels and tie them onto the jars with twine.
For my current email subscribers, these labels can be found in the Members Only Library. If you aren’t currently on my list, just fill out the form that appears at the end of this post, just below my signature. The labels, and access to the library, will arrive in your email immediately.
Preheat oven to 350°. Toss pecans, butter, nutmeg, and ½ tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8–10 minutes. Remove from oven and toss with orange zest and remaining ½ tsp. salt. Let cool before eating all of them.
Do Ahead: Pecans can be made 3 days ahead. Store airtight at room temperature.
How would you rate Salt-and-Butter-Roasted Pecans ?
I used the zest from caviar limes (aka “finger limes”) and then squeezed the them onto the nuts (maybe 1/2” of a lime per 1/4 cup serving of nuts). The “citrus pearls” gave a nice little zing as they burst while chewing.
My experience is to add butter gradually and bake on lower heat. Anticipation makes them taste even better.
This recipe might have some errors: in the cookbook it calls for 2tbs melted butter and roasting for 11 minute (halves) 10 minutes (pieces). I have made these many times over using those times and they turn out great. (This might explain problem below).
These came out really wet, like sitting in a pool of melted butter. Are they supposed to be this wet? Nuts are just soggy. Going to try again with less butter.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Easy Cajun-Seasoned Pecans
Why buy party nuts when you can make your own? Use a Cajun seasoning combination along with butter to make this easy roasted pecan snack. The nuts can be served as a party bite or be packaged up and given as gifts. Bundle them up in colored cellophane wrap tied with bows and place them in mugs, or simply pour the nuts into small decorative jelly jars.
There are many ways you can spruce up nuts at home. For instance, for a sweet nut to contrast these spiced pecans, try glazing your pecans: By cooking them in a brown sugar syrup, you'll create a delicious and crunchy treat. Over the holidays, candied pecans are the way to go, bringing in the extra flavors of cinnamon and vanilla.
There's no need to stick with just one nut, either. You can use mixed nuts for any of these ideas. Season some pecans, almonds, and peanuts with chili powder, garlic salt, and cayenne it's fantastic.
For this recipe, you can create your own seasoning or choose a store-bought mix. You can also use a commercial seasoned salt blend. Get creative with whatever you have in the spice rack.
Are pecans good for you?
I feel like when it comes to healthy benefits, pecans seem like an underdog when in actuality they’re winning the race. Unlike peanuts (which are actually a legume and not a nut), pecans are absolutely loaded with vitamins and minerals.
From maintaining healthy skin and hair to keeping you satiated and increasing metabolism, the list of things pecans can do for you is almost endless. Besides having such amazing flavor, pecans are loaded with manganese, potassium, calcium, iron, magnesium, zinc, and selenium. This alone is enough to get me excited about pecan butter, but then I went and made it taste like a pie!
Prepare Pecan Butter and Creole Meuniere Sauce (see below) set aside.
Combine eggs and milk, beating until well blended. Combine seafood seasoning and flour on waxed paper or in pie plate dredge fillets in seasoned flour, coating well on both sides. Dip fillets in egg-milk mixture, then again in seasoned flour.
Melt clarified butter in large skillet over medium-high heat. Place fillets carefully in skillet saute quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
Arrange fillets on warm serving platter or plates. Top each fillet with heaping teaspoon pecan butter, coating entire fillet sprinkle with heaping tablespoon reserved chopped roasted pecans.
For Pecan Butter: Spread pecans on cookie sheet and roast in preheated 350 degrees F oven 10 minutes. Coarsely chop half the roasted pecans and reserve for garnish.
Place remaining pecans in blender or food processor container. Add butter, lemon juice and Worcestershire sauce blend until very smooth.
For Creole Meuniere Sauce: Heat oil in heavy skillet remove from heat and add flour. Return to heat and cook, stirring, until roux is medium brown in color. Slowly whisk in stock bring to a boil, stirring constantly, and simmer 45 minutes. Add salt and pepper.
Transfer sauce to 2-quart saucepan bring to a quick boil. Whisk in softened butter and Worcestershire sauce continue to whisk until butter is absorbed. Add lemon juice and parsley whisk again briefly and remove from heat.
How To Make Nut Butter
Consider this your one-stop resource for how to make nut butter at home! It’s so easy, often requires just 1 (or 2) ingredients, and comes together in less than 30 minutes!
I love starting with raw, organic almonds. Then I mix in a few walnuts for omega-3s. However, hazelnuts make a delicious butter on their own, as do pecans. So many nuts to choose from!
Or, go for seeds! Sunflower seeds make amazing butter, too. I include links to several recipes below.
Hazelnuts have skins, which often shed during roasting. So it’s best to remove those before blending (see photo below).
Then, it’s nut butter time!
Either use a food processor or high-speed blender to creamy a creamy, delicious nut butter.
Just 1 ingredient – that’s right! No oil, water, or sweetener. In fact, adding in ingredients like oil, water, or even maple syrup tend to disrupt the creamy texture and shouldn’t be added.
The blending process generally takes 10-12 minutes, so be patient! It’s worth the wait.
While your nut butter is blending, you can choose a few add-ins (if desired).
My go-tos are sea salt and flax seed. But you could also add hemp seed, chia seed, coconut butter, a dash of vanilla, or even dark chocolate! Dark chocolate + hazelnuts = NUTELLA. I know! It’s amazing.
That’s it! You nut butter made at home. It’s that easy.
Plus, making your own nut butter allows you to create your own blends, add fun mix-ins, control salt content, AND save money! So awesome. See my favorite nut butter recipes below in the recipe.
If you try making nut butter, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram!
Tips to get perfect, roasted pecan halves or roasted nuts every time you make them!
START LOW! Keep the oven temperature below 300F so you don&rsquot cook the nuts too fast. I prefer 250F or 275F but you might want to go even lower if the nut is smaller like a sunflower seed but I don&rsquot recommend going below 200F as you will be there all day waiting for those nuts to toast.
Lowering the temperature allows the nuts to toast evenly and all the way through. The only trade off is more time. But you get something in return for your patience, more flavor.
GO SLOW! Proper toasting takes time. Start with 10-minute increments and see how they do. Small seeds take only a few minutes but larger nuts take time. For a sunflower seed, I might go for 20 minutes stirring in 5-minute increments.
Letting the nuts toast slowly allows more time for the natural oils from the nuts to come out.
BUTTER! Get some help from butter by adding some melted butter to the nuts. This adds another barrier between the heat and the surface of the nut. With the help of the butter blanket, your nuts will get a flavor boost and it helps the nut toast evenly. Let&rsquos not forget that it helps the salt stick to the nuts better.
GET SALTY! When your nuts are done toasting, salt them while they are hot! We want the salt to stick to the nuts, not fall off when you store them.
If you are skeptical about salting your nuts use it sparingly. Salt brings out the flavors of the food it is added to even if you are using it for sweet treats so I add it to all of my nuts.
If you are on a salt-restricted diet or just don&rsquot like more salt then leave it off the whole batch and add right before you add the nuts to your recipe.
When I make my Paleo Snack Bars I make small foil baking trays so I can remove the smaller nuts and leave the larger ones in longer without having to remove the whole tray.
Butter cookies with dried cranberries and roasted pecans
The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted, of course, but wondered what I would end up making with all these pecans.
Since the holidays were around the corner, making cookies was the first thing that came to mind. I thought that dried cranberries would be a perfect complement to the pecans. Add to both a bit of orange zest, and mix it all in a buttery dough… I was ready to bake dozens!
Since then, these little square-shaped butter cookies have become a favorite holiday treat in our household. They keep well for a couple of weeks and make perfect stocking stuffers, but I must admit they’re most enticing when just-baked.
Food & spirit pairing: Cognac or Grand Marnier with butter cookies
For an after-dinner treat, serve these buttery cookies with a glass of Cognac or Grand Marnier.
Butter cookies with dried cranberries and roasted pecans
makes 2 dozen
active time: 30 min
- 8 tablespoons (4 oz) (115 g) unsalted butter – at room temperature
- 1/3 cup turbinado sugar
- 1 teaspoon pure vanilla extract
- 1/4 to 1/2 teaspoon finely grated orange zest to taste (use a microplane grater)
- 1/2 cup pecans – roasted (see Cook’s note)
- 1/2 cup dried cranberries
- 1 cup unbleached all-purpose flour
- pinch sea salt
- unbleached all-purpose flour to roll the dough
- 1 large baking sheet – lightly buttered or lined with a Silpat
- Step 1: Place the butter, sugar, vanilla and orange zest in the bowl of an electric mixer. Mix at medium speed until the mixture is fluffy and pale. Set aside.
- Step 2: Place the roasted pecans in the bowl of a food processor. Process until very finely ground (be careful not to over-process the nuts or they’ll turn into nut butter). Transfer to a bowl. Place the dried cranberries in the bowl of a food processor. Process until finely chopped.
- Step 3: Place the pecans, cranberries, flour and salt in a medium bowl and stir until well blended. Add to the butter mixture and stir with a wooden spoon until wet crumbs form. Using your fingers, bring the crumbs together until it forms a dough. On a lightly floured surface, shape the dough into 2 cylinders about 8″ long. Flatten the cylinder on four sides to make a square log. Wrap each log in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (180ºC).
- Step 4: Cut each log in twelve, 5/8″ thick slices. Place the slices on the prepared pan 1″ apart and bake for 12 to 13 minutes until the cookies are golden at the bottom. Transfer pan to a cooling rack and let the cookies cool in their pan. Once cooled to room temperature, store in an airtight container at room temperature for up 2 weeks.
- Cook’s note: To roast the nuts, preheat the oven to 350°F (180˚C). Place the nuts on a baking sheet and bake for 12 to 15 minutes until pale-golden. Cool to room temperature before using in the recipe.