Because we love pecans as much as we love almonds.
Plus, the almondbutter cookies were so incredible, we started thinking about pecanbutter cookies.
So we dug out the pecans and went to work.
1. Toast the pecans. 5-10 minutes at 250 in the oven is great. Don't turn your back on them! Pecans are full of oil and burn quickly.
3. Grind it down until the nuts release the oils. This only takes a few minutes for pecans, unlike the almonds which take for freaking ever.
Store the way you store peanut butter.
Now here's a little recipe for you to try:
- 1/2 cup butter
- 1/2 pecan butter
- 1 cup sugar [white or brown]
- 1 egg
- 1 1/4 cup flour
- 1/2 tsp baking powder
- pinch salt
You can also refrigerate the dough and roll it out, then cut it into rounds or shapes or whatever.