When it comes to nut butters, the winner in our household is pecan butter. It has a more unique flavor than peanut butter, and is a little sweeter than almond butter. The thing is, we’ve never been able to find pure pecan butter in grocery stores. It always seems to be combined with other nuts, such as almond-pecan butter or pecan-walnut butter. So we started making this pecan butter from scratch years ago and it has become one of our pantry staples ever since. The optional flaxseed meal makes this spread even more nutritious. My wife enjoys it on sourdough toast every morning with her hot coffee.

Pecan Butter Ingredients

Cinnamon Pecan Butter

Yields 2 ½ cups


  • 5 ½ cups whole, raw pecans
  • ¾ tsp. cinnamon
  • 1 ½ tsp. sugar
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ¼ cup flaxseed meal (optional)
Natural oils released during blending

Blend the pecans in a food processor until pureed, about 3-4 minutes. When buying pecans for butter, look for pecans that haven’t been on the “shelf” for too long. Bulk sections of supermarkets and farmer’s markets are great places to look for the freshest nuts. The fresher the pecan is, the more natural oils are released during blending, which makes for a creamier butter. Add cinnamon, sugar, salt, vanilla, and optional flaxseed meal. Blend on high until smooth and buttery in consistency, about 5-6 minutes.


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