This chocolaty, warmly spiced homemade nut butter is perfect to spread on everything from pancakes to ice cream. Use instead of peanut butter for a sweet twist on the classic PBJ. Photo credit: Emily Caruso from Jelly Toast.
Toast pecans in large skillet on medium heat 5 to 6 minutes or until glossy and fragrant, stirring occasionally.
Place toasted pecans in food processor; cover. Process 5 to 10 minutes or until mixture is thin and creamy, scraping sides occasionally. Add remaining ingredients; pulse until just blended.
Test Kitchen Tips:
• Store Pecan Pie Butter in a clean, tightly covered container or jar at room temperature up to 2 weeks. Stir if butter starts to separate.
• Serve Pecan Pie Butter with apple slices, cookies and pretzels or over brownies and ice cream. Use as a spread on toast, bagels, quick breads, muffins, hot waffles and pancakes. Or, use in place of peanut butter for sandwiches.
• To give as gift, spoon crushed vanilla wafer cookies into bottom of small jars. Add a layer of Pecan Pie Butter into each jar and garnish with additional pecans. Seal jars and decorate with festive labels or ribbon. Attach storage directions and usage ideas to gift tags, if desired.