On my last annual trip to visit family in Petersburg, Alaska, I got to experience the delightful little pop-up farmer’s market with produce from the local (“off the grid”) Farragut Farm. I purchased a small bag of snap peas and a jar of pecan butter to take home with me. The snap peas were a beautiful vibrant green, perfectly crunchy, sweet, and juicy. But the real star of the show was the homemade maple pecan butter – creamy, with a hint of sweet and a pinch of salt. The jar was empty within days and I couldn’t stop thinking about it!

My version of this pecan butter is quick to make and easy to eat. Spread on toast or bananas, drizzle on your oatmeal or Greek yogurt, or simply eat by the spoonful. Nut butters are packed with heart healthy fats and a little protein and fiber, so they make a great addition to a well-rounded diet! Bonus – pecans can help lower cholesterol!

Print Recipe

Maple Cinnamon Pecan Butter

Prep Time

5 minutes

Cook Time

25 minutes

Servings

cups

Ingredients

• 3 cups pecan halves raw, unsalted
• 1 Tb maple syrup
• 2 tsp cinnamon
• 1/8 tsp sea salt

Prep Time 5 minutes Cook Time 25 minutes Servings cups Ingredients 3 cups pecan halves raw, unsalted 1 Tb maple syrup 2 tsp cinnamon 1/8 tsp sea salt

Instructions

1. Preheat oven to 300 F. Spread pecans in a single layer on a rimmed baking sheet.
2. Bake pecans for about 25 minutes, stirring halfway. Remove from oven and let cool.
3. Place toasted pecans in food processor and blend until creamy and smooth (or to desired consistency). Add maple syrup, cinnamon, and salt. Blend until just combined.
4. Keep refrigerated.

Recipe Notes

NUTRITION PER 2 TBSP: 90 calories, 9g total fat, 1g saturated fat, 0mg cholesterol, 20mg sodium, 3g carbohydrate, 1.5g fiber, 1.5g sugar, 1g protein, 56mg potassium, 35mg phosphorus