Beware: if you are on a diet or trying to stay slim, do not read any further! I’ve recently found this pumpkin pecan butter. It combines my two favorite categories: nut butters and pumpkin desserts. With a few simple ingredients and 15 minutes, you have a delicious spread for breads, crackers or an empty spoon.
My favorite part of this recipe is the use of pecans. Roasted pecans have a sweet almost caramelized flavor. The concentration of heat draws out the deep nutty flavors of any nut. Pecan butter is a healthier substitute to Nutella with more protein and healthy fat while still obtaining that sweet tooth flavor.
Here are some tips to keep in mind:
- Roasting the nuts are important because it draws out the oils within and enhances
- I used pure maple syrup because it has a sweeter more natural taste. I only used three tablespoons because the pecans already create a sweet treat.
- The vanilla balances the flavors and tones the sweetness down.
- I used my own pumpkin puree. It lacks the preservatives and aftertaste of canned pumpkin.
- The pumpkin adds a second dimension of flavor and gives the butter a creamy, light and tan appearance.
- Be sure to scrape the sides of the processor down to incorporate all
- To ensure it lasts for a longer period, I suggest refrigerating the butter in an
Toasted, delicious and a sweet addition to any snack. You’ll want to be sure to have family or friends around who you can share with. The pumpkin pecan butter is highly addictive. Use it in sugar cookies for a pumpkin pecan butter stuffed cookie or a morning breakfast toast spread. The possibilities are endless and delicious! This butter is a perfect taste of fall and Thanksgiving. It’ll make your house fragrant and wow your guests.
Leave a comment with your favorite pumpkin recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.