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.
6m
PREP TIME
15m
COOK TIME
110
CALORIES
5
INGREDIENTS
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.
6m
PREP TIME
15m
COOK TIME
110
CALORIES
5
INGREDIENTS
Ingredients 16 Servings
-
2
cups
Diamond of California®
Pecan Halves
![substitution]( "substitution")
Substitutions available
- Diamond of California® Shelled Pecans
- 1/4 teaspoon salt
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 teaspoon McCormick® Ground Cinnamon
- 1/4 cup Nestle® Toll House® Semi-Sweet Chocolate Morsels, melted
INSTRUCTIONS
- 1 Toast pecans in large skillet on medium heat 5 to 6 minutes or until glossy and fragrant, stirring occasionally.
- 2 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.
NUTRITION INFORMATION
(per Serving)
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