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Snack recipe · from the recipe book

Brown Sugar Vanilla Pecan Butter with Crunch

Deeply toasted pecans blend into a buttery, caramel-sweet vanilla spread with a pinch of nutmeg and crunchy pecan bits folded through.

Brown Sugar Vanilla Pecan Butter with Crunch

Ingredients

  • 1½ cups chopped160 gPecanshalves, divided: 135 g for blending, 25 g chopped for crunch
  • 1¾ tsp packed8 gBrown sugar
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp1 gSalt

Steps

  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Spread all the pecans on the sheet and roast 8 to 10 minutes, stirring once, until fragrant and a shade darker. Let cool 10 minutes until just warm.
  3. Set aside the smaller portion of the roasted pecans (about one sixth) and chop them finely for the crunchy bits.
  4. Put the larger portion of the roasted pecans in a powerful blender or food processor and blend 4 to 6 minutes, scraping down the sides every minute, until the pecans turn smooth and runny.
  5. Add the brown sugar, vanilla, nutmeg and salt to the pecan butter and blend 1 minute more until glossy and evenly sweetened.
  6. Scrape the pecan butter into a jar and stir in the chopped pecans for crunch.
  7. Cover and store in the fridge for up to 3 weeks; stir before serving and spread on toast, apple slices or oatmeal.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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