Cinnamon Pecan Butter

If peanut butter is the King of all nut-butters, then Cinnamon Pecan Butter is the Queen. In fact, despite my status as a self-professed peanut-butter addict, I personally think that there are tonnes of other combinations of nutty goodness that are equally as delicious! (I mean, have you eaten roasted almond-cashew butter!?)

Try this recipe for Cinnamon Pecan Butter, affectionately know as liquid gold, and you may find that you agree!

Can you tell I made this at Christmas time? The perfect gift idea!
Can you tell I made this at Christmas time? The perfect gift idea!

But first, a surprising bit of information about the humble pecan. Prepare yourself, certain readers may find this information disturbing.

The pecan is not a nut.

Yep. You heard me, there ain’t no nuttiness here!

The pecan “nut”, as we know it, is in fact a “drupe”. And what is a drupe? I hear you ask. Let us turn to my dear friend Wikipedia to give us the run-down:

“A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed.”

Despite its status as a nut-imposter, there is something so very special about the pecan. Could it be the hint of maple-syruppy goodness I taste when I pop one (or ten) into my mouth? Is it the way they crumble? The way the skin separates from the delicious, buttery insides? Whatever it is, this “drupe butter” holds a special place in my heart. ♥

Like I said, liquid gold...
Like I said, liquid gold…

Recipe:
– Pecans (try with about 2 cups to start)
– Cinnamon
– A pinch of stevia or sweetener, if desired. Maple syrup would work well!

Additions:
– Try allspice for a hint of gingerbread
– Any other nut, or “drupe”, that takes your fancy
– Perhaps you could add some desiccated coconut for added decadence
– Vanilla essence, powder, extract

Method:
In a food processor, process the pecans until they release their oils and come together as a smooth butter. This will take time, a lot of time, particularly if your food processor is from the stone age like mine!
Once the pecans are in butter form, add in your additions and process for a few more minutes to make sure it’s nicely combined. Voila, you now have yourself a jar of liquid gold! Transfer to a recycled glass jar and consume. Slather on toast, nanas, oatmeal, crackers, apples or just eat it straight from the jar- the possibilities are endless, not to mention easy!

WARNING: Exercising self-restraint is necessary if liquid gold is to remain in the jar for longer than a day.

Oh yes.
Oh yes.
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