Paleo + Whole30 Homemade Pecan Butter Recipe – Made in your food processor in 5 minutes! The most delicious nut butter you’ll ever try. Keto, gluten free, grain free, dairy free, sugar free, vegan, clean eating, real food.

a spoon drizzling pecan butter into a mason jar

I have a new obsession, and it’s kind of all I think about all day long.

Homemade pecan butter!

a mason jar of pecan butter

This is hands down my now absolute favorite nut butter. Because of the intense, nutty flavor of pecans makes this nut butter irresistible. Pecans are hands down my favorite nut.

Why is this not more prevalent in stores?! Why have peanut butter when you can have pecan butter?

steps of making homemade pecan butter

On a whim, I made it at the end of my January Whole30. I wanted an apple and almond butter, but was out of almond butter AND almonds. Luckily I had pecans!

I roasted the pecans to make them extra nutty. Then blended them in a food processor with some salt. 5 minutes later I was eating the most insanely delicious nut butter of my life!

a mason jar of homemade pecan butter

I love how quickly the pecans blend up! When I make almond butter it takes 50-60 minutes and more poor food processor seems like it’s going to explode. I like 5 minutes much more.

You can make the pecan butter in your vitamix too! I just prefer my food processor because it is easier to scrape out.

Can’t wait for you to try my new favorite paleo, whole30, keto, vegan, gluten free, grain free, sugar free, clean eating snack!

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a spoon drizzling pecan butter into a mason jar

Paleo + Whole30 Homemade Pecan Butter


  • Author: Natalie
  • Prep Time: 0 minutes
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
Scale

Ingredients

4 cups raw, whole pecans

1 teaspoon kosher salt


Instructions

Preheat your oven to 350ºF. Spread your raw pecans on a baking sheet. Roast for 10-15 minutes until toasted and golden brown.

Remove from the oven, and place the warm pecans in your food processor along with the salt. Blend for 5 minutes until creamy and smooth.

Store in a pint mason jar. Will keep for at least 4 weeks in the refrigerator.


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