Roasted Pecan Butter

This post is about Roasted Pecan Butter (and peach toast to be exact). So we’re in Bulgaria visiting my in-laws. It’s been an awesome (and delish) trip so far but I’m already pretty homesick about all the things that make me deliriously happy back home.

What are those things you ask? Watching the sunset with my husband on our deck? Biking the Minuteman Bikeway with our toddler? Well those are pretty good alternatives but I’ll shamelessly pick my homemade Roasted Pecan Butter! LOL.

I had just made this batch the week before we left and honestly it was giving my life meaning to create various toasts and bowls with it. It was hard to separate from this thing friends. Is it weird that I actually considered taking it with me? Now if only my MIL had a decent food processor… 🙂

It has only two ingredients: Roasted Pecans, Sea Salt. But somehow it is mind-blowingly sweet and buttery, it doesn’t need anything else. Smear or drizzle this on some toast, yogurt or oatmeal with some fruit and it’s a breakfast party in your stomach. Or lunch/dinner. I don’t care what course you make out of this as long as you MAKE IT.

Ingredients:

  • 1 to 2 cups pecan halves (1 cup pecans makes about 1/2 cup pecan butter)
  • sea salt to taste

Preheat oven to 350F. Roast pecans for 8 minutes on a baking sheet. Let cool then process in a food processor or blender until smooth and creamy. This will take a good 5-10 minutes, taking breaks and scraping down the sides. You shall persevere and you shall succeed. Add the sea salt and pulse to combine. There, your roasted pecan butter is ready!

For this toast I cooked half a medium peach with 1/2 tsp coconut oil and some cinnamon. Smeared 1/2 tbsp pecan butter on my toast, topped with peach and drizzled another 1/2 tbsp pecan butter. About 260 cal and a decent amount of protein if you’re sneaky like me and use protein bread. PS. Not even sponsored, I freaking love this bread.

Let me know if you make some roasted pecan butter folks, let’s share that pecan love! ❤

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