Conscious Coupling in the Kitchen, Episode 1: Pecan Butter

I’m kind of obsessed with pecan butter. It’s creamy and sweet, and yet there is no sugar in it. Something about those pecans just makes everything taste sweeter…

And since my husband, Ted, likes pecan butter so much (and often polishes off a batch before I’ve had a chance to fully enjoy it), I’ve invited him into the kitchen with me this week to learn how to make it!

Here is was you (and he) will need:

3 cups of pecans, whole or pieces is fine
1 1/2 tsp cinnamon
1/4 tsp sea salt

1. Place the pecans on a sheet pan in an even layer and bake at 350F for 5 minutes. Be careful! If you have a hot oven, reduce the temperature to 325F and check the pecans at 2-3 minutes. These puppies burn easily!

2. Let the roasted pecans cool for 5 minutes, and then place them in a food processor along with the cinnamon and sea salt. Blend them for about 2-5 minutes, or until your “butter” forms!

3. Place in a jar with an airtight lid and keep in the fridge for up to 3 weeks (but I swear it won’t last that long – it’ll be gone in a few days!)

Enjoy!