Wednesday, July 11, 2012

Pecan Butter

A few days ago I told you about our experiment with almond butter.   It was so good, so easy and so flexible in recipes that we decided to try it with pecans.

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.

2.  Put the warm pecans in your food processor and turn it on high.

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:  

Pecanbutter Cookies
  • 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
Cream butters and sugar.  Add everything else and mix well.   Drop by teaspoonfuls onto greased cookie sheet and bake 5 minutes at 350.   Don't let them brown - just bake them until they firm up a bit.  Pull them out and let them sit on the hot pan until they finish firming up.   It's ok to let them cool on the pan.    They'll stay soft on the inside, but have a bit of crunch on the outside.

You can also refrigerate the dough and roll it out, then cut it into rounds or shapes or whatever.


1 comment:

  1. *swoon* I'm tellin' ya...this is going to push me right over the edge to jump in and try and hope my suspected nut sensitivity was in my imagination. Maybe I should make them and take a few to the hospital emergency room to eat there. ;-) LOL! Sounds so good!


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