All you need is a food processor and four ingredients to make the most creamy, decadent homemade Vanilla Bean Almond Pecan Butter. Sugar-free, vegan, and paleo-friendly!
Soooo HI. I made this on Sunday and I couldn’t help but share with you today. I was going to save it for next week, but I am just too excited about it. I honestly can’t believe it’s taken me this long to put pecans in nut butter form. Every bite I swoon.
In my pantry I’ve got a mix of store-bought and homemade nut butters (I really like my nut butters, okay…?). My store-bought flavors are fun, but currently only have those in chocolate form. And I was really in the mood for a plain flavor. I was down to the last tiny spoonful of my homemade butters, so naturally it was time for the next creation. Between the protein bar batches and adding them to my morning breakfasts (see Instagram) I have been running out of this stuff like cray… The amount of nut butter I consume on a weekly basis should be alarming.
BUT IT’S SO GOOD.
I have a running list of nut butter flavors and ideas going, and the Vanilla Bean Almond Pecan Butter I had written down in my recipe notebook was speaking to me. I had actually just gotten done making some muffins (that I also am excited for!!), but when I realized I didn’t have any more plain nut butter on hand (and there was enough light left to photograph #foodbloggerproblems) I decided I would whip up this deliciousness. I am SO glad I did, because it is truly magical. Dare I say, right up there with cashew butter… ?
The interesting thing about this batch is that it literally took me less than 5 minutes to make once the nuts were done toasting. Significantly less time than some of the other nut butters I have made. I’m wondering if the pecans have more oils present, or if the fact that I used sprouted almonds had anything to do with it…? Either way I’m not complaining!
This is what the pecans and almonds look like after just 1 minute of continuous processing
I couldn’t believe my eyes it was happening so quickly.
And then to take this nut butter batch to the next level, we’re adding
Just slice open the vanilla bean down its length, and scrape the seeds out with a knife.
Once you add the seeds of the vanilla beans in, it just takes a couple more minutes and you’re good to slather this stuff on EVERYTHING.
I cannot believe how amazing this Vanilla Bean Almond Pecan Butter is. I want to put it on anything I can… Realistically I’ll go to add it to a smoothie, or on toast… but then sneak some by the spoonful as well. I’m aware this is probably not a great habit to form…
- 2 cups pecans, toasted
- 2 cups almonds, toasted
- 2 vanilla beans, seeds scraped
- 2 tsp coconut oil, optional
- Place slightly cooled nuts in bowl of food processor and cover with lid. Process for about 1 to 2 minutes, scraping down the sides of the bowl periodically if necessary.
- Once your butter is almost at a smooth consistency, with the motor running, add the seeds from the vanilla beans, and 2 teaspoons of coconut oil if desired, and process the butter for another 2-3 minutes, or until desired consistency.
- Transfer Vanilla Bean Almond Pecan Butter to jar with lid. Butter can be stored in fridge or pantry.
-I happened to have sprouted almonds on hand that I found in a bulk bin, but feel free to use whatever you prefer.
-I have a 12 cup Breville food processor, and 4 cups of nuts allowed me just enough to have the blades work properly while grinding down the nuts into butter consistency. I wouldn't recommend using less than 3.5 cups in a 12 cup bowl, or it may take much longer to achieve a creamy consistency in the end.
*cook time refers to time in processor
TOOLS USED for this recipe
Standard 11×17 Baking Sheet
If you like pecans, you will LOVE this butter.
How about you?
- Have you tried pecan butter before? If yes, what did you think?
- Any nut butter creation recipe requests?!
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Click the image for the recipe!
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Recipes from friends
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Two-Ingredient Homemade Nutella — The Almond Eater