Ingredients
Equipment
Method
- Add pecans to skillet and dry roast for up to 5 minutes on medium-low heat, shaking the pan occasionally to move pecans. They should have a lightly toasted aroma when ready. Allow to cool for a few minutes.3 cups pecans
- While pecans are roasting and cooling, add the dried apple chips to a spice grinder and grind until they are reduced to a uniform powder. Some small pieces are fine to include. If you don't have access to a coffee or spice grinder, you can grind in your food processor or blender. The texture may be less uniform.3 cups pecans
- Add pecan halves to the bowl of your food processor and pulse to chop the halves. Once chopped, allow the food processor to consistently grind, stopping occasionally to scrape down the sides of the bowl and ensure the nut butter is touching the blades. [MAKE SURE YOUR FOOD PROCESSOR IS OFF WHEN YOU HAVE YOUR HAND IN THE BOWL.]3 cups pecans
- After 5-10 minutes of blending, the pecan butter should have a pourable, velvety texture that is uniform. Add the apple powder and salt, gently stirring into the pecan butter mixture before you resume blending. Briefly blend to evenly incorporate the the mix-ins to the pecan butter.⅔ cups dried apples, 1 pinch kosher salt
- Transfer to an air tight container and store in the refrigerator for up to a month.
Nutrition
Notes
1 serving size equals 2 tablespoons.
When processed, the apple pecan butter should be pourable. Those seeking an even creamier texture can test adding solid coconut oil a tablespoon at a time until the desired consistency is reached.