Pecan Coconut Butter and Peanut Butter

If I had known how easy homemade nut butter was to make, I’d have been making it long ago! I’ve searched for affordable nut butter without lots extra of sugars and salts, but I’ve never found anything that wasn’t too expensive, or frankly, unappealing.

Seriously, if you’ve never tried fresh peanut butter made with just roasted peanuts and salt, you’ll never go back (this also works for almonds or other nuts depending on your preference or allergies.)

This is the peanut butter about a day after I made it. It starts out a bit runnier than the store brands but firms up with refrigeration.

But I don’t always want to eat peanut butter, and I like experimenting with different flavors. That’s when I decided to try pecans in place of peanuts. Then, I started thinking the process of making nut butter is similar to coconut butter, so why not combine both with a bit of honey and cinnamon?  YUM!

This is the pecan coconut butter just after it came out of the blender. It’s a bit chunkier than the peanut butter, but blending it further will smooth it out.

The process for both kinds of butter is the same, and I think you could use many kinds of nuts depending on your preference or allergies.

Ingredients

Peanut butter

  • 2 cups peanuts, shelled
  • 1 teaspoon salt (or more to taste)

pecan butter

  • 2 cups raw pecan pieces or whole pecans
  • 1/4 cup unsweetened coconut flakes
  • 1 teaspoon honey or maple syrup
  • dash of cinnamon
Roasted pecans and unsweetened coconut flakes.

Directions

  • If using fresh peanuts, shell them. My local grocery store sells raw nuts already shelled, so I use those. I often buy the pecans already cracked into smaller pieces, but whole ones work.
  • Preheat your oven to 350. Roast your nuts for 3 to 5 minutes, making sure they don’t scorch. I found with my oven four minutes seems to be the sweet spot, but this really depends on your oven. Keep an eye on them because if they burn at all, your mixture will be very bitter.
  • Cool the nuts slightly, then transfer to the food processor. Begin blending. The nuts will first turn into crumbs but slowly progress into a smooth, buttery texture. I find that somewhere in the range of 6 minutes works on my machine, but less if you want chunky butter.
    • If making pecan butter as described above or using a dry sweetener (like sugar) add it in before blending.
    • If using a wet sweetener (like honey or maple syrup like I do) add it in when the consistency is more buttery. I find it blends better that way.
  • Refrigerate and use within a week or so. Because there are no preservatives this can easily go rancid. That’s why I make fairly small batches, or only make it when I know we’ll eat it. I haven’t tried freezing it yet, so let me know if you do.

That’s it! When I said it was crazy easy, I wasn’t kidding!

Peanut butter on toast, one of my son’s favorite treats. As soon as the peanut butter came out of the blender he asked for a slice.

Of course, there are different ways to save time here; you can buy the peanuts pre-roasted or salted, I just prefer to roast them myself for a better flavor.

Yet again, I had to tag these recipes with multiple categories because it could be for many meals. I’m personally not a fan of sweet breakfasts, but I could see my husband or son eating this on some toast or maybe on cinnamon rolls; it could be a sandwich spread, or it could also be the base for a dessert (OH MY GOSH NEW RECIPE IDEAS RIGHT NOW!)

What’s your favorite thing to do with nut butter?

Have a great week, RWC!

-Amy

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