Pecan Butter w/ Raisins & Cinnamon

A couple weeks back I expressed my excitement for the ability to make homemade almond butter.  I didn't think it would be possible to top this delicious spread.  I was wrong.  This happens on occasion, though I don't like to admit it.
The new champion in the nut butter category belongs to.....PECAN.  And rightfully so, have you ever had a pecan pie?  Enough said.
I jazzed up this butter with the addition of raisins and cinnamon.  Delicious!  I would recommend getting yourself a food processor for the sole purpose of making this.  Or, maybe making friends, and bribing said friend to make some for you.  The following methods of payment will be accepted:
  • cash
  • shoes
  • wine


Pecan Butter w/ Raisins and Cinnamon

2 cups pecans
1/3 cup raisins*
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
1-3 tsp sunflower oil

Preheat oven to 325F.  Line baking sheet with pecans and toast for 8-10 minutes watching carefully so as not to burn them.  Allow to cool slightly.
Place toasted pecans into a food processor and process for 5-8 minutes, stopping occasionally to scrape down sides of the bowl as needed.  Once smooth and creamy, add raisins, cinnamon, and vanilla.  Process for another 3-5 minutes.
Depending on consistency, add sunflower oil 1 tsp at a time.  Blend.

Store in air-tight container in refrigerator. 

*If desired, in addition to the 1/3 cup pureed raisins, you can stir in an extra 2-3 Tbsp by hand.  Are you raisin enough?


**Pecan butter firms up in fridge, allow to sit at room temperature before using.


Popular Posts