Better’n PB—Spiced Pecan Butter

I have to credit this idea to a friend of mine—who pointed me to a buzzfeed article highlighting not one, not two, but eleven different non-peanut nut butters. While I’ve always been aware of their existence—almond butter, (chocolate) hazelnut butter (read: Nutella), cashew butter—I’d never really given them much thought. Maybe it’s because I’m a peanut butter die-hard.
Crunchy, lightly salted, perfect with the tart crispness of apple slices. Allergen considerations aside, what’s not to love? That being said, I have yet to fully comprehend the wonders of other nut butters. This was my first attempt. Why pecan butter? Admittedly, the 2lb. bag of shelled pecan halves sitting conveniently in the pantry certainly had something to do with it, but I’ve also had a penchant for pecans. The rich, delicate, subtly sweet flavor of the nut naturally lends itself to being complemented with some of my favorite spices—cinnamon, nutmeg, ginger. In making this, I added cinnamon and candied ginger, though cloves, nutmeg, and allspice would certainly be a welcome addition. The taste, especially while it was still a bit warm from the blender, was the embodiment of fall, somewhat reminiscent of Trader Joe’s Speculoos cookie butter. While eating it straight from the jar is absolutely acceptable, I found plenty of other ways to spread (no pun intended?) the deliciousness. For lunch one day, I slathered some onto a slice of rye bread, topped it with a generous dollop of plain Greek yogurt, a piece of dark chocolate art, and finished with a bit of cajeta and a sprinkle of cinnamon. Mmm. 

Spiced Pecan Butter--makes 8oz.
Ingredients:

• 1 ½ cup raw pecan halves
• 1 piece (about 1'' by ½'') candied ginger
• 1 Tb. coconut oil
• 1 Tb. honey
• ¼ tsp. ground cinnamon
• Optional: 1/8 tsp. additional spices (nutmeg, cloves, etc.) 
  

 Directions:

1. Making nut butter is simple--it just takes patience. Begin by processing the pecan halves and the candied ginger in a food processor (a blender will also work--I can attest).
2. After a while, 2-5+ minutes depending on the processor, the pecans should resemble a fine powder. At this point, add in the coconut oil.
3. Continue processing until the pecans become smooth and creamy, which can take anywhere from 15 to 20+ minutes. Be patient--the end justifies the means.
4. When the pecan butter is just about done, add in the honey, cinnamon and/or any other spices.
5. Once done, savor the flavor, and store the rest in an airtight container--a glass mason jar is perfect!