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Pekannøttesmør | Roasted Pecan Nut Butter

When I first started my path to a healthier life several years ago, nut butter was one of the first things I discovered. It was a great way to eat something healthy as well as sattisfying that sweet tooth I’ve always had. Nut butter is a very versatile food and can transform itself to cakes, cookies, savory sauces and so much more! It’s a great substitute for butter in many recipes for those wishing to cut out dairy from their diet.

While discovering this newly found treat, I also discovered a great little shop near the dome in Oslo who sells nuts in bulk of 1-2 kgs!, I was thrilled and began my nut butter journey shortly thereafter! I quickly discovered my love for roasted pecan nuts which has a great flavor and consistency, being slightly crispy to the bite. Pecan nut butter has become my all time favorite nut butter- so delicious I am reluctant to make it as I tend to eat a whole jar in a week! This Pecan Nut Butter with Maple syrup is perfect on my morning porridge, cereal bowl or on a crisp bread.

When making nut butter, I like to add a sweetener to it as the natural taste of nuts is slightly bitter. A touch of maple syrup, honey or agave syrup is a perfect way to reduce the bitterness and get a more round, beautiful flavor. You should try it! All you need is a strong food processor or blender, nuts, syrup and a touch of salt!

What are you waiting for? Go make this incredible nut butter straight away!

Pecan Nut Butter

Ingredients

1 kg pecan nuts

1 decilitre maple syrup

salt

Instructions

  1. Preheat the oven to 180 degrees celcius and roast the pecan nuts for 15-20 minutes. Make sure they don't burn.
  2. When cooled slightly, transfer to your food processor and blender and pulse until smooth. Be patient. The nuts will release the fat and eventually turn into liquid gold.
  3. Add maple syrup and salt and pulse again until blended.
  4. Transfer the nut butter to a sterilized jar and enjoy straight away.
  5. Keeps for a couple of weeks in room temperature.

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