Homemade pecan butter requires only 10 minutes of time and 4 simple ingredients—who knew it was so easy?! You’ll never get store-bought again.
There are some homemade versions of store-bought foods that you make once, enjoy a sense of accomplishment, but realize you will never make again because it was TOO much work. Pecan butter (and almond butter ) is not one of them.
Friends, this recipe is easy as can be and this homemade pecan butter is worth it in every single way. I’m kind of obsessed with how delicious it is. I’ve been putting it in my oatmeal, on toast, and using it in pretty much everything I possibly can.
Why You’ll Love Homemade Pecan Butter
- Budget-friendly . Nut butters are so expensive at the grocery store! While nuts are pricy too, it’s still more economical to buy your own and grind them into nut butter vs. buying a jar at the supermarket. (You’ll also love making your own peanut butter , granola butter , and coconut butter .)
- Customizable . When you make your own pecan butter, you have complete control over the ingredients. Want it a little sweeter? Add a touch more sugar. Prefer it saltier? Sprinkle in some extra sea salt.
- Easy to make . There’s really nothing to this recipe! Just toast the nuts and toss them in your food processor.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pecans – You’ll be grinding them up anyway, so pecan pieces are fine.
- Coconut sugar or cane sugar – While you could skip this, I like to add just enough sugar for a touch of sweetness.
- Cinnamon – I love adding cinnamon for cozy flavour.
- Salt – Just a bit to bring it all together.
How to Make Homemade Pecan Butter
- Toast the pecans . Place the pecans on a parchment-lined baking sheet and toast in a 350ºF oven for about 5 minutes.
- Process . Transfer the toasted pecans to a food processor with the rest of the ingredients. Process until the mixture is smooth and creamy.
- Store . Transfer to a jar and refrigerate.
Tips for Success
- Keep a close eye on the pecans as they toast . They can go from perfectly toasted to burnt very fast, and there’s no way to salvage burnt nuts—you just have to throw them out.
- Be patient . Some food processors do better than others when it comes to nut butters! Just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stop to stir and scrape down the sides a few times.
- Add oil if needed . If your pecan butter isn’t coming together as smoothly as you’d like, you can add a small amount of a neutral oil, like grapeseed oil, to help achieve that perfect, creamy consistency. Just add it gradually to avoid making the mixture too runny.
Variations
- Add another spice . I love adding pumpkin spice in the fall, and cozy cardamom would also be delicious.
- Make it chocolatey . Blend cocoa powder in with the pecan butter for a rich, Nutella-inspired spread.
- Mix in other nuts . For a more complex flavor, try adding in some almonds, walnuts, or macadamia nuts along with the pecans.
- Add a touch of vanilla extract . A splash of vanilla extract adds another layer of flavor to homemade pecan butter.
My Favourite Ways to Use Pecan Butter
You can use this pecan butter anywhere you’d use peanut or almond butter, including in recipes like peanut butter energy balls and peanut butter banana oatmeal cookies . It’s also great as a topping for vegan waffles , high-protein overnight oats , and sliced apples.
How to Store
Store your homemade pecan butter in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Make sure to give it a good stir before each use.
Can I Freeze This Recipe?
Yes, for longer storage, you can freeze pecan butter in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before using it again.
More Recipes With Pecans
- Maple Brussels Sprouts with Apples and Pecans
- Vegan Pecan Pie Recipe
- Vegan Sweet Potato Casserole with Maple Pecan Topping
- Maple Pecan Sugar Cookies
- Pecan Banana Bread (Vegan & Gluten Free)
- Easy Stovetop Candied Pecans (Vegan)
Ingredients
- 2 cups pecans
- 2 tablespoons coconut sugar , or cane sugar
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Add the pecans to the baking sheet and toast for 5 minutes. This helps to give the pecans a fragrant smell and to warm up the oils in the pecans.
- Remove the pecans and add to a food processor with all the other ingredients. Pulse on low or high until combined into a nut butter. My food processor is brand new and take only two minutes, but just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together.
- When liquified into pecan butter, scrape into a jar with a cover and place in the fridge. You can use this pecan butter anywhere you’d use peanut or almond butter, or to top your favourite oatmeal, cupcakes, cookies, anything!
- Enjoy!
Notes
- Toasting the nuts helps to release the natural oils in them and helps with the blending process. You could also toast these in a pan over medium high heat until fragrant.
- A good quality food processor will go a long way with these. If you have an old food processor, ensure that you don’t let it overheat. If it begins to overheat, turn it off for a little, stir everything together, and turn it back on again. It can take up to 8 minutes.
- You can add it any additional flavourings if you want: pumpkin spice, nutmeg, more cinnamon.
- You can use any kind of sugar I just prefer to keep it refined sugar free. You can use unrefined brown sugar or sucanat if you don’t have coconut or cane sugar.
- I prefer to use a solid sweetener instead of a liquid sweetener because maple syrup or agave nectar actually will thicken this up a bit. If you want a thicker nut butter, feel free to use that instead.
- Nut Butters will last in your fridge for several weeks, but if you’re like me it won’t last that long anyway.
Homemade pecan butter requires only 10 minutes of time and 4 simple ingredients—who knew it was so easy?! You’ll never get store-bought again.
There are some homemade versions of store-bought foods that you make once, enjoy a sense of accomplishment, but realize you will never make again because it was TOO much work. Pecan butter (and almond butter ) is not one of them.
Friends, this recipe is easy as can be and this homemade pecan butter is worth it in every single way. I’m kind of obsessed with how delicious it is. I’ve been putting it in my oatmeal, on toast, and using it in pretty much everything I possibly can.
Why You’ll Love Homemade Pecan Butter
- Budget-friendly . Nut butters are so expensive at the grocery store! While nuts are pricy too, it’s still more economical to buy your own and grind them into nut butter vs. buying a jar at the supermarket. (You’ll also love making your own peanut butter , granola butter , and coconut butter .)
- Customizable . When you make your own pecan butter, you have complete control over the ingredients. Want it a little sweeter? Add a touch more sugar. Prefer it saltier? Sprinkle in some extra sea salt.
- Easy to make . There’s really nothing to this recipe! Just toast the nuts and toss them in your food processor.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pecans – You’ll be grinding them up anyway, so pecan pieces are fine.
- Coconut sugar or cane sugar – While you could skip this, I like to add just enough sugar for a touch of sweetness.
- Cinnamon – I love adding cinnamon for cozy flavour.
- Salt – Just a bit to bring it all together.
How to Make Homemade Pecan Butter
- Toast the pecans . Place the pecans on a parchment-lined baking sheet and toast in a 350ºF oven for about 5 minutes.
- Process . Transfer the toasted pecans to a food processor with the rest of the ingredients. Process until the mixture is smooth and creamy.
- Store . Transfer to a jar and refrigerate.
Tips for Success
- Keep a close eye on the pecans as they toast . They can go from perfectly toasted to burnt very fast, and there’s no way to salvage burnt nuts—you just have to throw them out.
- Be patient . Some food processors do better than others when it comes to nut butters! Just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stop to stir and scrape down the sides a few times.
- Add oil if needed . If your pecan butter isn’t coming together as smoothly as you’d like, you can add a small amount of a neutral oil, like grapeseed oil, to help achieve that perfect, creamy consistency. Just add it gradually to avoid making the mixture too runny.
Variations
- Add another spice . I love adding pumpkin spice in the fall, and cozy cardamom would also be delicious.
- Make it chocolatey . Blend cocoa powder in with the pecan butter for a rich, Nutella-inspired spread.
- Mix in other nuts . For a more complex flavor, try adding in some almonds, walnuts, or macadamia nuts along with the pecans.
- Add a touch of vanilla extract . A splash of vanilla extract adds another layer of flavor to homemade pecan butter.
My Favourite Ways to Use Pecan Butter
You can use this pecan butter anywhere you’d use peanut or almond butter, including in recipes like peanut butter energy balls and peanut butter banana oatmeal cookies . It’s also great as a topping for vegan waffles , high-protein overnight oats , and sliced apples.
How to Store
Store your homemade pecan butter in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Make sure to give it a good stir before each use.
Can I Freeze This Recipe?
Yes, for longer storage, you can freeze pecan butter in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before using it again.
More Recipes With Pecans
- Maple Brussels Sprouts with Apples and Pecans
- Vegan Pecan Pie Recipe
- Vegan Sweet Potato Casserole with Maple Pecan Topping
- Maple Pecan Sugar Cookies
- Pecan Banana Bread (Vegan & Gluten Free)
- Easy Stovetop Candied Pecans (Vegan)
Ingredients
- 2 cups pecans
- 2 tablespoons coconut sugar , or cane sugar
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Add the pecans to the baking sheet and toast for 5 minutes. This helps to give the pecans a fragrant smell and to warm up the oils in the pecans.
- Remove the pecans and add to a food processor with all the other ingredients. Pulse on low or high until combined into a nut butter. My food processor is brand new and take only two minutes, but just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together.
- When liquified into pecan butter, scrape into a jar with a cover and place in the fridge. You can use this pecan butter anywhere you’d use peanut or almond butter, or to top your favourite oatmeal, cupcakes, cookies, anything!
- Enjoy!
Notes
- Toasting the nuts helps to release the natural oils in them and helps with the blending process. You could also toast these in a pan over medium high heat until fragrant.
- A good quality food processor will go a long way with these. If you have an old food processor, ensure that you don’t let it overheat. If it begins to overheat, turn it off for a little, stir everything together, and turn it back on again. It can take up to 8 minutes.
- You can add it any additional flavourings if you want: pumpkin spice, nutmeg, more cinnamon.
- You can use any kind of sugar I just prefer to keep it refined sugar free. You can use unrefined brown sugar or sucanat if you don’t have coconut or cane sugar.
- I prefer to use a solid sweetener instead of a liquid sweetener because maple syrup or agave nectar actually will thicken this up a bit. If you want a thicker nut butter, feel free to use that instead.
- Nut Butters will last in your fridge for several weeks, but if you’re like me it won’t last that long anyway.
Homemade Pecan Butter
Ingredients
- 2 cups pecans
- 2 tablespoons coconut sugar or cane sugar
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Add the pecans to the baking sheet and toast for 5 minutes. This helps to give the pecans a fragrant smell and to warm up the oils in the pecans.
- Remove the pecans and add to a food processor with all the other ingredients. Pulse on low or high until combined into a nut butter. My food processor is brand new and take only two minutes, but just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together.
- When liquified into pecan butter, scrape into a jar with a cover and place in the fridge. You can use this pecan butter anywhere you’d use peanut or almond butter, or to top your favourite oatmeal, cupcakes, cookies, anything!
- Enjoy!
Video
Notes
- Toasting the nuts helps to release the natural oils in them and helps with the blending process. You could also toast these in a pan over medium high heat until fragrant.
- A good quality food processor will go a long way with these. If you have an old food processor, ensure that you don’t let it overheat. If it begins to overheat, turn it off for a little, stir everything together, and turn it back on again. It can take up to 8 minutes.
- You can add it any additional flavourings if you want: pumpkin spice, nutmeg, more cinnamon.
- You can use any kind of sugar I just prefer to keep it refined sugar free. You can use unrefined brown sugar or sucanat if you don’t have coconut or cane sugar.
- I prefer to use a solid sweetener instead of a liquid sweetener because maple syrup or agave nectar actually will thicken this up a bit. If you want a thicker nut butter, feel free to use that instead.
- Nut Butters will last in your fridge for several weeks, but if you’re like me it won’t last that long anyway.
Nutrition
Homemade Pecan Butter https://jessicainthekitchen.com/homemade-easy-pecan-butter/ May 31, 2024
Who needs noodles?! Gnocchi soup replaces the pasta with pillowy gnocchi for delicious results. With kale, veggies, and lots of herbs and garlic, this easy soup recipe is packed with flavour.
Now, don’t get me wrong—I do love soup with noodles, like my Thai coconut curry soup . But somehow gnocchi makes a soup SO much more exciting. I don’t know if it’s the novelty of gnocchi in soup instead of noodles or their irresistible texture, but gnocchi soup is totally worth getting excited about.
I also love that this is a soup you can make a meal out of. With the gnocchi, vegan chicken, and loads of veggies, you won’t be hungry an hour after eating it! If you shy away from making soup for dinner because you don’t feel like it’s substantial enough, this gnocchi soup recipe will change your mind.
Why You’ll Love This Gnocchi Soup
- Easy to make . This soup comes together in just over 30 minutes, making it perfect for a quick weeknight dinner. Even without a long simmering time, it packs in so much flavour!
- Customizable . Feel free to swap out the vegetables for your favourites or add a different plant protein. There’s a lot of flexibility in this gnocchi soup recipe!
- Hearty and satisfying . In addition to the potato gnocchi, there’s vegan chicken, kale, and veggies in this soup to make it a filling meal.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – I love using my homemade vegan butter , but store-bought is fine, or you can simply use extra olive oil instead of butter.
- Olive oil
- Mirepoix – Yellow onion, celery stalks, carrots are the start of so many soup recipes and this gnocchi soup too.
- Salt
- Garlic – There’s plenty of garlic in this recipe for big flavour. You can even add an extra clove or two if you’d like.
- Flour
- Seasonings – Ground black pepper, salt, dried oregano, and dried thyme.
- Vegetable broth – This vegetable broth made from kitchen scraps is my go-to.
- Vegan chicken – You could also use seitan for a more budget-friendly option, or this vegan chicken recipe.
- Vegan gnocchi – Potato gnocchi or cauliflower gnocchi both work.
- Tuscan kale
How to Make Gnocchi Soup
- Sauté the veggies . Cook the onion, celery, and carrots in a large pot with the olive oil, butter, and salt. Once softened, stir in the garlic.
- Add the flour and seasonings . Stir in the flour, pepper, dried oregano, and dried thyme and cook for 2 minutes.
- Simmer . Slowly stir in the vegetable broth, then bring the soup to a boil. Reduce the heat to low and simmer for 5-7 minutes.
- Finish . Stir in the vegan chicken, gnocchi, and kale. Simmer for another 5-7 minutes, then season to taste with salt and pepper.
Tips for Success
- Slice the kale thinly . It’s hard to eat large kale leaves in a soup! Make sure the leaves are sliced thinly so they fit into a spoon.
- Use quality vegetable broth . A good vegetable broth is the backbone of this soup, providing much of its flavour and depth. Homemade is best, but store-bought is fine if you use a brand you trust.
- Don’t overcook the gnocchi . Be careful not to overcook the gnocchi. As soon as they float to the top, turn off the heat to keep them from getting bloated.
Variations
- Try another protein . White beans, chickpeas, vegan turkey , or your favourite plant-based sausage would be fantastic in this gnocchi soup.
- Use a different green . Switch out kale for spinach or Swiss chard.
- Add fennel . Thinly sliced fennel bulbs add a flavourful twist to any soup.
- Make it creamy . Stir in a few splashes of vegan heavy cream near the end of the cooking time.
What to Serve With Gnocchi Soup
This soup really is filling enough to be a meal on its own, but you could pair it with an Italian-inspired salad like this chickpea panzanella . I always like serving it with bread, too. You have to have something to soak up the broth at the bottom of the bowl! Try my rustic olive bread or this garlic and rosemary focaccia bread .
How to Store Leftovers
Transfer leftover gnocchi soup to an airtight container and store it in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.
Can I Freeze This Recipe?
I don’t recommend freezing this soup, as the gnocchi will become mushy with freezing, thawing, and reheating. The only way I think it would work is if you freeze the soup without the gnocchi and add it when reheating on the stovetop.
More Hearty Vegan Soup Recipes
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Vegan Broccoli Cheddar Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Easy Lentil Soup (Vegan & Spiced)
Ingredients
- 2 tablespoons vegan butter , 28 grams
- 1 tablespoon olive oil , 15 ml
- 1 yellow onion , diced
- 3 celery stalks , thinly sliced
- 2 carrots , halved and thinly sliced
- 1 teaspoon salt , 6 grams
- 4 cloves garlic
- ¼ cup flour , 30 grams
- ½ teaspoon ground black pepper , 1 gram
- 1 teaspoon dried oregano , 1 gram
- 1 teaspoon dried thyme , 1 gram
- 5 cups vegetable broth , 1183 ml
- 2 pieces vegan chicken , cubed
- 2 cups vegan gnocchi , 380 grams
- 1 ½ cups Tuscan kale , sliced thin 100 grams
- Salt and pepper to taste
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the olive oil, onion, celery, and carrots. Season with salt and saute until softened. Add the garlic and saute until fragrant.
- Add the flour, pepper, dried oregano, and dried thyme to the pot. Stir well to coat the vegetables evenly with the flour. Cook for 2 minutes.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a boil over medium-high heat and then reduce the heat to low. Let the soup simmer for 5-7 minutes.
- Add the vegan chicken, vegan gnocchi, and kale to the pot. Simmer for another 5-7 minutes, or until the gnocchi floats to the top.
- Taste the soup and season with salt and pepper to taste.
