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Cinnamon Vanilla Pecan Butter

Author - Alyssa Rimmer

How to make the best pecan butter ever! Flavored with cinnamon and vanilla, this will become your newest nut butter obsession. Simple, healthy and vegan!

how to make pecan butter

Happy Thursday friends!

We just got back from our trip to England yesterday and dang did jet lag get me good. We got home around 9:30pm, where I proceeded to have a slice of cinnamon raisin toast smothered with this cinnamon vanilla pecan butter (more on that in a sec), and fell asleep literally the second my head hit the pillow.

Trouble is, I woke up at 4:30am, couldn't get back to sleep…! So I decided to get up, take a slow morning to catch up on emails, watched the snow fall outside, picked up my little doggie, worked out and then proceeded to crash around 5:30pm. Missed my Spanish class and had nothing in the fridge for dinner… oops!

Jet lag definitely isn't something I normally struggle with, but this trip seems to have gotten me. Hopefully, I'll be back in action by this weekend because I've got lots of things on my to-do list!

how to make pecan butter with cinnamon and vanilla

One of the recipes that whipped up before we left was this incredible Cinnamon Vanilla Pecan Butter.

This is one of those recipes that I've been making for years but have never taken the time to photograph and share with you (who knows why), but I figured now would be the perfect time! It's quick, easy, packed with protein and healthy fats and tastes freakin' bomb.

Plus the texture of pecan butter? OMG it's so good.

Creamy, runny, drippy and the BEST topping for toast on the planet. You're going to love it!

GF + VEGAN PUMPKIN BREAD -- light, tender, low in sugar and tastes absolutely amazing!

I personally love spreading this on a slice of my almond flour pumpkin bread for breakfast or a snack, but it's also great on smoothie bowls, stirred into yogurt, on top of quinoa muffins or added into energy balls!

But really…there's no wrong way to eat nut butter!

Just think of this cinnamon vanilla pecan butter as a (more creative) alternative to almond or peanut butter! It's fun to change things up and I promise, this change will be a GREAT one!

How to make Cinnamon Vanilla Pecan Butter

how to make pecan butter
5 from 1 vote
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Cinnamon Vanilla Pecan Butter

How to make the best pecan butter ever! Flavored with cinnamon and vanilla, this will become your newest nut butter obsession. Simple, healthy and vegan!

Course Condiment
Cuisine American
Keyword cinnamon, cinnamon pecans, homemade nut butter, nut butter, pecan butter, pecans, vanilla
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 174 kcal

Ingredients

  • 3 cups pecan halves
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut sugar* optional

Instructions

  1. Place pecan halves on a baking sheet and toast for 3 - 4 minutes until golden brown. If you don't have a toasted, set to 350ºF and bake for 5 - 10 minutes.
  2. Transfer pecans into a food processor and process on high until the form a smooth, creamy butter. Scrape down the sides as needed to help the nut butter along.
  3. Add cinnamon, vanilla and sweetener if using and process again until combined.
  4. Transfer to a glass jar and enjoy! If kept in a cool dark place, it should keep for at least 3 weeks.

Recipe Notes

* use any other granulated sugar to replace the coconut sugar. you can also use a liquid sweetener, but it will affect the texture and make it more firm/fluffy.

Nutrition Facts
Cinnamon Vanilla Pecan Butter
Amount Per Serving (2 tablespoons)
Calories 174 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Total Carbohydrates 4g 1%
Dietary Fiber 3g 12%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

how to make homemade pecan butter

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  1. Just made this. Did not know it could take 15 minutes to make smooth. Not sure if my Cuisinart would be happy with that? Being a major former refined sugar addict, this was not sweet enough for me, so I added some vanilla paste (1T?) and some maple syrup (3T?). Plans tonight for using it on oven-roasted pears. Will roast the pears for a time, bring out, add the pecan butter (2T?), back into the oven for another few minutes. Looking forward to this! Thanks, Alyssa from the Northern Rockies for this fine recipe! Jackie

  2. This sounds like heaven. I’ve recently regained an obsession with putting pecans on everything and I want to branch out beyond peanut butter and almond butter. I think it’ll be another way to amp up my morning oatmeal. For a cool dark place- Does it stay better in the fridge, or is storing in a cupboard enough? Thanks for your amazing recipes!

    • Absolutely! I couldn’t agree more 🙂 I store mine in the cupboard, but if you live in a hot climate, it might be best to store it in the fridge! Let me know how it turns out!

  3. I was so excited to try this. I’ve tried pecan butter before and it was so good. What did I do wrong? Mine is much darker in color than the pics above and there didn’t seem to be enough natural oils to make it creamy. I would appreciate your input, hope it works out better next time.

    • Hi Trisha! I’m guessing that it didn’t blend enough 🙂 You really need to let it blend until it’s completely creamy (which can take upwards of 15 minutes). Also don’t skip the toasting part as that helps the nuts release their oils more easily. And finally, did you use a liquid sweetener? That will also cause the butter to get a little thick. You can always try reblending the butter you already have or add a touch of coconut oil 🙂

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