Hey, nut butter lovers…can I get a hell-yeah?
There’s nothing quite like homemade honey kissed almond and pecan butter. It’s creamy good with a nice honey sweetness making it just the right kind of healthy treat.
Making your own does make it a tad cheaper than buying organic nut butter from a store – not much, but a little.
The honey-almond butter is perfect for eating with an apple; for throwing a tablespoon into your morning smoothie; or for a hearty scoop when you’re feeling ravenous.
The pecan butter tastes like you’re eating sweet and salty pretzels. Seriously, it’s addictive – be careful. For me, a scoop is a treat and a few scoops are lunch, when there’s nothing else in sight. Not a regular habit but helpful to have when you get a bit hangry 😉
Homemade Honey Kissed Almond and Pecan Butter
Gluten, Grain, Soy & Dairy Free • Paleo Friendly
-vegan when made with maple syrup-
Yields 1 pint
Use This
Almond Honey Nut Butter
3 cups (18oz) raw almonds
2 teaspoons local dark honey (I used local knotweed honey)
¼ teaspoon sea salt
Pecan Honey Nut ButterÂ
3 cups (14oz) raw pecans
2 teaspoons local dark honey (I used local knotweed honey)
¼ teaspoon sea salt
Do This
- Preheat oven to 325°F. Spread almonds or pecans onto a small rimmed baking sheet. Bake for 15-20 minutes. Let cool for 5-10 minutes.
- Using a food processor with the S-blade; add almonds (or pecans) and salt; process 3-4 minutes. Scrape bowl; run for an additional 3-4 minutes. Eventually, nuts will release their oil and transform into smooth creamy butter. Be patient, as it may seem like it’s not going to happen. You’ll know when it’s ready – looks exactly like smooth nut butter you’d buy in a store.
- Add honey; pulse several times to combine.
- Using a rubber spatula, fill pint jars. Cover and store in pantry.
Quick Tips: Cashews, pecans, walnuts, macadamia nuts, pumpkin and sunflower seeds can also be used to make nut (or seed) butter. Just note, when adding things like honey and maple, your nut butter may seize up a bit – just add a little coconut oil (through shoot while food processor is running) to achieve desired consistency, if needed.
Leave out the sweetener for a sugar-free nut butter; use maple syrup instead of honey to make it vegan.
Check out our Ingredient Essentials and Gear & Gadgets pages for ease in sourcing ingredients and equipment.
I love almond butter but have never made any myself. I need to try this.
Hi Cynthia!
Once you do, you’ll never buy it again 🙂
Danielle
OMG…I have to make this! I love it!
Hi Kim,
The pecan butter is CRAZY good! And homemade almond butter is always a welcome treat.
Enjoy 🙂
Danielle
How long will this keep in the pantry without refrigeration?
We’ve kept purs in the pantry for weeks. Between the natural oils in the nuts and the added sugar – you should be fine for 6-8 weeks (if it lasts that long 😉