Pecan Butter
Pecan butter is easy to make and tastes absolutely incredible! This recipe calls for pecans, salt, cinnamon, and a food processor or blender.
Updated by Kathryne Taylor on December 2, 2025
If you love pecans like I do, you must try pecan butter. Toasted pecans meld together in a food processor or blender, transforming into silky smooth, spreadable nutty goodness with maple undertones. Swirl in a pinch of salt and cinnamon at the end to make it taste positively divine.
Pecans aren’t cheap, but pecan butter is worth every penny. It’s liquid gold. Tie a ribbon around your jar to give it as a simple homemade holiday gift, or keep it all for yourself. (Better yet, double the batch to make enough to share.)
I suggest slathering it on a piece of my favorite honey-sweetened banana bread. It makes a healthy breakfast that tastes almost as decadent as a piece of cake.
The idea for pecan butter came to me on a road trip back from Colorado long ago. I munched on a cracker, then a couple of fresh, locally grown pecans. Those pecans were extraordinary; one taste convinced me that every pecan I’d ever tasted had been rancid with old age. My grandmother Mimi’s family owned a pecan farm and she adored pecans. Maybe it’s genetic.
I munched on a couple more pecans, and another cracker, wishing I could smear the pecans on top like peanut butter. Bingo! Pecan butter.
The great news is that pecan butter is the easiest nut butter to make. Pecans are relatively soft and high in natural oil content, so they blend readily. You’ll find the recipe further below.
Uses for Pecan Butter
Serve pecan butter on toast, French toast, pancakes, muffins or quick bread. Drizzle it over oatmeal or yogurt. Consider topping it with thinly sliced apple or pear, fresh berries, chia seed jam, or cranberry sauce.
Any of these options would be amazing with pecan butter:
- Healthy Banana Bread or Maple-Sweetened Banana Muffins
- Healthy Pumpkin Bread or Pumpkin Muffins
- Apple Oatmeal Muffins
- Apple Steel-Cut Oatmeal or Perfect Steel-Cut Oats
- Overnight Oats
More Homemade Nut Butters
Once you’ve tasted freshly-made nut butter, you’ll be hooked! Try one of these next:
Please let me know how you serve your pecan butter in the comments. I love hearing from you.
Homemade Pecan Butter
Pecan butter is easy to make and tastes absolutely incredible! Feel free to to double or maybe even triple the amount of pecans in order to make a bigger batch (you may find it easier to toast the pecans in the oven at that point). Recipe yields 1 cup as written.
Ingredients
- 8 ounces (about 2 cups) high quality pecans, either whole or in pieces
- Salt, to taste
- Pinch of ground cinnamon (optional)
Instructions
- Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don’t let them burn!). This will take about 4 to 8 minutes.
- Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required depends on your machine—my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my Vitamix blender can do it in a minute or two.
- Add a pinch of salt and cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed. Pour the mixture into a small jar, and seal it with a lid. Store it at room temperature for up to 1 month or in the refrigerator for several months.
Notes
Tip: This pecan butter is only as good as the pecans you put it in it. Seek out fresh pecans from a store with high turnover.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I haven’t tried this before! What a great idea!
Oh my gosh Kate, your description and photos of the pecan butter have my mouth watering! Pecans are my favorite nuts, I will have to try your recipe :)
Your time in Colorado sounds dreamy. Balance must be hard to attain after such a lovely vacation. I sure could use one myself, as I am currently buried under layers of grad school work. I bet cheap champagne would do the trick, though ;)
This looks mouth watering good. I’ve been meaning to make nut butter in general since getting a “big girl” food processor for Christmas and yet somehow I haven’t yet. This looks like a great one to start with. Easy, few ingredients and my husband is a pecan fiend!
This recipe will make you fall in love with your new food processor, I promise! And your husband will love pecan butter, no doubt about it.
just to be sure, you run the processor for a 15 minutes straight?
Hi Lynda! Just run it until the pecan butter is creamy and smooth, which might take less than 15 minutes in your machine.
Oh my goodness, I need this in my life. First thing I will be doing in the morning: making pecan butter!
ah, sounds amazing, can’t wait to try :))
If I had to choose, pecans would be my favorite kind of nut – so I really must make this pecan butter!
Loooooove pecan butter. HOLY mom.
Oh. my. goodness! During the week, I pretty much eat toast with peanut butter on a near daily basis, and as much as I love it, it gets old pretty quickly. Pecan butter would be such an easy, refreshing change of pace! I’m definitely going to have to try this (and pecans are by far my favorite nut). Thanks, Kate!!
i LOVE pecan butter! i make it every week. i have a recipe on my blog for it, too ;)
That looks beautiful. I don’t think I’ve ever made pecan butter! I don’t know why not, because it sounds amazing and I’m a huge fan of any and all nut butters. Can’t wait to give it a try :)
I’m a huge fan of different nut butters and this looks like no exception! Pecans are so beautifully soft and sweet I can imagine it tastes incredible on that banana cake. Yum!
Oh my goodness! I am a nut butter lover, but I’ve never thought to try pecan butter! This looks and sounds phenomenal! Will try to make asap! Thanks, Kate!
Also, would you be able to post the recipe for the kale, mushroom and avocado frittata? It looks so scrumptious!!
P.S. I adore your blog. Your posts are wonderfully written, and the photography is beautiful!
Thanks for commenting, Veronica! My friend Matt improvised the frittata that morning, but here’s the basic concept: https://14.canadaremotejob.infinityfreeapp.com/2010/the-perfect-frittata/. Just sauté chopped kale and mushrooms in a bit of olive oil for a few minutes, let it cool a bit, then mix it in with the eggs and other ingredients. Bake as directed and top with sliced avocado.
I absolutely love pecans, so pecan butter sounds like a fantastic idea! It looks delicious!!
I’m so surprised that it’s just the nuts you need and it gets this creamy. I actually have a reaaaaally big bag of pecans that I got at Costco, which I’ve been worrying might go bad. This would be a perfect solution!
Ta da! It is the perfect solution. If you’re patient and scrape down the sides often, the pecan butter gets silky smooth. I was surprised, too.
Besides being easier to make, how’s pecan butter compare to peanut or almond butter as far as taste goes?
I’m a huge peanut butter fan and enjoy almond butter, but I dare say that pecan butter tastes better than both of them. Assuming that you’re using high quality pecans, it tastes incredible.
Sounds like I’m gonna have to round up some cash for some pecans then.
Pecan butter will be a perfect match for my plain bread and vanilla muffins. Thanks for a multipurpose recipe post!
Pecan butter is one I have yet to try to make, but it’s going to be next on my list for sure now!
Looks awesome!
yum love pecans
What a great idea. Looks delicious!
: ))
Jen
This pecan butter looks delicious! I love how creamy and smooth it looks. Once I make it, it’ll definitely be a new morning ritual! This is exactly what our food lovers love to see on our community page! We’d love if you’d check it out and contribute! http://bit.ly/yI0sZU Cheers!
A lovely vacation and inspiration for liquid gold? That’s the best :) It looks fantastic!
Hi Kate – I’m a new reader, and just had to drop in and tell you how gorgeous your photos are! I don’t know that I’ve ever looked into my food processor and thought “I need to take a photo of this,” but yours looks incredible :-)
I’ve made pecan butter before, and I like to describe the taste as Christmas in my mouth – it always reminds me of pecan pie and Christmas!
Thank you, Jennie! I was a photographer before a cook, but I am always trying to improve my food photos. Glad to hear that you’re following along!
Sounds like the perfect vacation. Ooo I’ll have to make this next! I’ve tossed a few pecans in with a batch of almond butter, but I’ve never made just simple ol’ pecan butter. I can’t believe how silky smooth it looks, too.
Looks rather soupy in the photos. Is that the typical consistency?
Hi Harvey, the pictures above do show the general consistency, but it is not soupy in real life. Pecan butter is more spreadable than peanut or almond butter, but definitely not drippy. It’s just ridiculously smooth!
We had dinner at an Applebee’s the side dish was mashed sweet potato with maple pecan butter. OMG it was so good. Their pecan butter was blended with unsalted butter,and pure maple syrup..my thought is this might be a way to use a failed batch (by mixing in butter to the batch that separates the oils rather than throw it away) just a thought. This butter added pecan butter could also be used in cookie dough.
I just made some of my own! Check it out here. Thanks for the inspiring post! I’d been putting off trying this. :)
I made a batch of pecan butter today following your recipe and it tastes heavenly! I kept eating spoonfuls out of the jar all afternoon. And I just LOVE how drippy it is. Can’t wait to try it on oatmeal, toast, apple slices, and anything else I can think of!
Isn’t it the greatest?! I think my favorite is banana bread with pecan butter. My mom recently realized that she is sensitive to peanut butter so I plan to make her some pecan butter for Mother’s Day!
Do you know how long it stays good in the fridge?
Hey Cat, I don’t know for certain but it should last about as long as whole pecans or other natural nut butters would. I think it would keep for a few months or more.
HELP! I don’t know what I’m doing wrong! I tried to make this twice, and both times I ended up with a very lumpy consistency and the oil was totally separated. What did I DOOO?!!?!?
Uh oh, I’m so sorry to hear you’re having trouble! I have made pecan butter using the method described in my post about 5 times and that has never happened to me. I’m using high quality local and organic pecans, are you sure yours are still good? Could it have to do with your food processor? I’m really surprised to hear that the oil separated because the oil never separated in my batches, even after sitting in a jar for a couple of weeks. I’m baffled, truly! I’m sorry!
Thanks for getting back to me so quickly! These pecans were from my husband’s aunt’s tree, but they were a Christmas gift and I had frozen them. Maybe that has something to do with it? I will try again with fresh pecans and report back!
After doing so experimenting I figured out that my pecans (which had previously been frozen) have a threshold where they go from crumbly to oily, so the next batch I caught them before they got oily. I then hand mixed in 2 tbs of coconut oil and a little honey until it was nice and creamy. It worked! The stuff is delicious!
I’m so happy because my daughter is allergic to peanuts and therefor I can’t buy pecans from the store (they all have “may contain traces of peanuts” warnings.) I can’t stand store bought nut butters, so this is a life saver!
I’m so glad you figured it out, Alida! Somewhat ironically, I just posted a coconut butter recipe today. If your daughter likes coconut, you might give that a try!
Thanks for this comment! The first time, I Meade this, it was heaven, but this time, it is greasy and clumpy! I must have over blended. What a pain, it’s probably $13 in pecans!
Oh no, what a bummer!!! I’m sorry to hear that, Becky. :(
We have still a lot of pecan nuts from our tree, so I gave it a try. I don’t have a food processor- only a hand held blender- so maybe that’s why it did not turn out creamy… but it is so delicious! Just love it. I added a spoon full of date honey for a version that is a bit sweet.
Thanks for the recipe!
Just made this with pecans from my backyard and it was DELICIOUS. I did not have any cinnamon so I added a dash of vanilla extract. Thanks for posting this simple recipe, it gives me a way more practical use of the pecans falling in my backyard rather than just pecan pie!
You’re welcome, Julie! I’m so glad you love the pecan butter as much as I do. I’m just as obsessed with it this year as I was last year. I ran out of my jar this morning (it’s so good in oatmeal) so I’ll have to make more pronto. I wish I had access to a pecan tree. Fresh pecans are incredible.
After hearing how much my parents loved some pecan butter they received, I decided to make my own version for them as a present. Your recipe turned out amazing! (I made a preliminary batch to ensure later success). My friends are still surprised that it came out so well with no extra (canola) oil. I have decided to make your banana nut bread in addition to the butter for a Christmas morning treat for my family. My only question is how long do you think the flavor will be optimal when stored in the refrigerator? Not that it has a chance of surviving very long!
So glad you’re enjoying the pecan butter, Brittany! I haven’t noticed the flavor diminishing at all over time, but I’m always polishing off my batches in under a month. I wouldn’t worry too much about it!
I followed your recipe and the butter came out bitter!
Did I do something wrong?
Was not anything great.
I’m sorry to hear that, Owen. Did you try your pecans before you blended them up? The only explanation I can think of is that your nuts went bad/randcid before you blended them.
It doesn’t matter how long I stand in front of the processor and scrape the sides, mine always has a very grainy texture, not really spreadable… :(
I still love the flavor an make it anyway, but would love to fun out what I’m doing wrong…
Hi Ale, I’m sorry your pecan butter isn’t turning out well. I wonder if it’s due to a difference in our pecans or food processors? If it ever seems like the oil is separating from the nuts, stop and let the mixture cool down, then try blending it together again. I’m sorry, I wish I knew the answer for you.
I’ve never had pecan butter but it sounds lovely! I love pecans.
I was pleasantly surprised to find that the farm we just purchased has two full-grown pecan trees that bear an ungodly amount of nuts. Yummm. I will be trying this recipe out VERY shortly.
I’m envious of all your fresh pecans, Greta. Hope you enjoy the pecan butter!
lovely post and pictures! was just thinking of trying to make my own nut butter and you’ve convinced me that I should try it. gonna make an attempt soon :)
Thanks, Michelle! Hope you love the pecan butter as much as I do.
Hi,
I’ve been craving pecan butter lately, I am wondering if this can be made with a Vitamix.
Many thanks.
Danielle
Wonderful will definitely try this out, do you think this could be added to ‘homemade’ butter pecan ice-cream rather than the ‘actual nuts’ as well? Thanks for the great idea.
I bet you could use it that way! It should work like peanut butter in peanut butter ice cream. Here’s a recipe for peanut butter ice cream. If you make creamy pecan ice cream, can I please have a scoop?
So yummy!!! I stumbled across this wanting to make my own nut butter for a mini-muffin recipe. The nut butter was the primary ingredient in the recipe and this completely made them delicious! I saved a few of my toasted pecans and finely chopped them up on top. Holy wow. Thanks for experimenting and sharing…
Oh man, your pecan butter muffins sound wonderful! Glad the pecan butter turned out well for you!
Just whipped up a batch and it’s delicious!
Glad to hear it! Thanks, Tara.
I tried this today and it worked wonderfully, but my only fear is that it may have become toxic. I continued to pulse the processor even though the sides of the container began to warm up because of the friction caused by the high speed blades. After my pecan butter was finished, it was warm and smelled amazing except it was also mixed with the smell of burning plastic. Should I still eat it?
It tastes good, but it has this weird toxic flavor. Is it because I may have mixed some of the pecan shells in. Is that weird flavour normal?
Cathrina, I’m so sorry I didn’t answer sooner. I would not recommend eating anything that smells or tastes toxic. I’m concerned that your processor’s plastic container might contain BPA, which is not a chemical that you want in your food. If you want to try making it again, definitely stop blending as soon as the container starts warming up, and wait until it cools down to try again. The best solution would be to buy a higher quality food processor or blender with BPA-free bowls.
Just made my first batch! YUM! I made enough for one mason jar. Now I’m enjoying scraping the bowl with the leftover warm pecan nut butter with crisp slices of apple. Oh my.. wherever heaven is, surely this deliciousness is there.
Karin, so glad you’re loving the pecan butter! I can’t get enough of the stuff.
bummer. It started off SO good. Then, I added too much salt, THEN I tried to dilute it with more pecans and over-proceessed it. Make sure you don’t overprocess- it’ll ruin the consistency. Before I added too much salt it was REALLY GOOD. Of course adding a tablespoon of local honey made it great too.
I’ll try it again – now I know :)
Hey Michael, I’m sorry your pecan butter went south! Sometimes nut butter can be finicky like that. Hope your next attempt turns out just right.
Looks really yummy! Gonna try this soon! Thanks for sharing :)
The recipe says 8 oz but then 2 cups. Isn’t 8 oz only one cup?
Good question. Yes, there are 8 fluid ounces in a cup. Pecans aren’t fluid. If you’re measuring them in measuring cups, you’ll actually need 2 cups to get to 8 ounces. Eight ounces is 1/2 pound, if that helps…
Hi, I’m surely going to try this.
How long do you think is needed to toast the pecans in the oven for?
My dad has pecan trees, and he always gives me tons of pecans. I found your recipe about three days ago, and made some for my dad. Well, he bought a new processor for me as an early Christmas gift and keeps bringing more and more pecans over. I’m making it as Christmas gifts in little jars. My 2 year old loves it, my husband loves it, my dad loves it and I’m crazy about it! This is the best of all the nut butters! Thank you for another great recipe!!!
Awesome! So glad you are all enjoying the pecan butter, Lindsey.