Buttered Pecan Pie in a Jar

Please pardon my French you guys, but this thing, this dreamy concoction of a thing that I am sharing with you today should actually and literally be called “Orgasm in a Jar”.

Seriously. No word of a lie. I’m not even exaggerating a little. Every single teaspoon of this heavenly spread that hits your tongue will invariably have your taste buds reach some sort of climax. Every single one. Without fail.

This is BY FAR the best, the single most delicious, decadent thing that I’ve ever eaten straight out of a jar.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

I must admit that it is a tad on the extensive side to make, especially when compared with other nut butters where all you need to do is add one or two kinds of nuts to your food processor and let the motor rip for a while.

But, let me tell you, it’s worth EVERY SINGLE SECOND that you will spend working on it. And then some. And then some more.

Remember when I made this Sweet & Salty Macadamia, Cashew and Maple Butter and told you that it was pure crack? That you’d better walk to you next door neighbor’s and give them the jar before you even got a taste of it, because if you did taste that butter, then you’d be hooked for life and in big trouble as a result?

Well, this new concoction of mine here is like 12 million times better than that previous one. It’s dangerous stuff. Real dangerous stuff.

It’s just like eating the most decadent of pie fillings, the tastiest chocolate center, the sweetest fudge bar, the most insanely delicious soft candy… all rolled into one. This nutty spread is creamy and crunchy, sweet and salty, smooth and sugary… there are simply no words to describe it.

It has a combination of taste and texture that’s totally out of this world. It needs to be experienced.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

But then again, maybe you’d better leave this place at once and forget all about this recipe. Forget that I ever told you about it. After all, who needs another addiction, right?

But hey, if you really wanna do this, I guess I can’t really let you down now that I’ve gotten this far… there is such a thing as a point of no return, you know.

So let’s get started!

First, you need to add the ghee, salt and maple syrup to a large heavy skillet and bring that to a vigorous boil over medium-high heat.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Let that syrup bubble frantically for a good minute then throw the pecans right in.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Cook the pecans, stirring often, until they take a nice golden caramel color and start to smell heavenly good, which should take about 2-3 minutes.

Remove from heat and allow to cool completely, until the nuts have hardened and can be handled with your bare fingers.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Reserve a cup of those candied pecans and throw the rest into the bowl of your food processor.

In fact, you could probably stop right now and already, you’d have a pretty tasty treat on your hands. I’m telling you, these candied pecans are very more-ish! Keep that in mind next time you have company coming!

But for now, just throw them in that bowl and try not to eat them all… We have some nut butter to make!

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

After a few spins of the blade, your nuts will have turned into this insanely fragrant half crunchy, half creamy mixture.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Stop the motor and throw in the cinnamon, vanilla and raw honey. Don’t even bother scraping the seeds of the vanilla bean. Just chop it finely and throw it all in there. Trust me, it’ll get pulverized anyway. So why waste?

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Get that blade spinning for a few seconds more, until the newcomers are nicely incorporated. Notice how much darker the butter got? It’s a thing of beauty, really!

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Time to add the reserved candied pecans and give them a few quick pulses, just to break them down into nice little crunchy specks of nutty goodness.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

This is what the final mixture should look like. I’ll give it to you, it doesn’t look all that incredibly good right now. I wish you could smell it, though. OH! The smell alone is enough to knock you right off your feet.

Transfer that to a jar and let it rest for a couple of hours, or better yet, until the next day. I always say that nut butters truly benefit from sitting for a full day. This helps the flavors reach their full potential and the texture get back to where it’s supposed to be.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

See what I mean?

Look at how beautiful and creamy and sugary this now looks, after having rested in that jar for a day…

Oh, how I wish you could just extend your spoon right through that screen and get a taste of this.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com

Unfortunately, you’re gonna have to make your own batch…

Go, go now… do it. You can thank me after!

Or curse me, rather!

Buttered Pecan Pie in a Jar

Yield: Yields a little over 2 cups

NF based on 1 tbsp

Buttered Pecan Pie in a Jar



  1. In a large skillet set over medium-high heat, bring ghee, salt and maple syrup to a boil
  2. Once the syrup starts bubbling vigorously, add the pecans and cook, stirring almost constantly, until the pecans take a nice golden caramel color and start to smell heavenly good, about 2-3 minutes.
  3. Kill the heat and allow to cool completely, until the nuts have hardened and can be handled with bare hands.
  4. Reserve 1 cup of the candied pecans and add the rest to the bowl of your food processor. Process until the nuts turn to butter, which should not take lond at all, about 1-2 minutes.
  5. Stop the motor, add chopped vanilla bean, honey, cinnnamon and nutmeg. Resume processing until well incorporated.
  6. Add reserved pecans and pulse a few times, just so they get coarsely chopped.
  7. Transfer to glass jar and allow to rest and settle, ideally until the next day.
  8. This will keep in the cupboards for a few weeks in an airtight container.

Buttered Pecan Pie in a Jar | thehealthyfoodie.com


    • says

      Aww, and I would LOVE to have you as a guinea pig! If you lived closer, you and I would have to get together and share meals ALL THE TIME! Man that would be such a blast! We could even do joint posts / recipes! How grand would that be?

      Aren’t you getting tired of the Big Apple, man? The sticks, they have a lot to offer, you know! 😉

  1. Jordan Leigh says

    SWEET MOTHER OF JARRED GOODNESS. Sonia you have truly outdone yourself. I would give anything to dive into that brain of yours because I simply don’t know how you come up with such brilliance. Mentor me?? 😉

    • says

      Jordan you’re just too funny! Trust me, you want to stay as far away from that brain of mine as you possibly can… it can really think funky thoughts at times! Mind you, it does spend quite a bit of time thinking about food. I think it’s just passionate about it, so it all comes naturally!

      I hope you try this evil concoction that it came up with. I just KNOW you will cry tears of joy and perhaps even pass out a little… 😉

  2. Birgitte says

    Dear Sonia

    I am one of your diligent readers from Denmark and a huge fan of your nut butters :)

    This recipe however seems to tease me some… I can’t quite get the lovely smooth texture of your other nut butters. I follow your description meticulously, though making a slightly smaller batch. After processing it for a while, the consistancy sort of stops at slightly oily cookie dough, and the nothing further happens.
    Could you give me a clue as to wether im doing something wrong?

  3. lea says

    I’m having a similar issue, it looks like my butter “broke” the butterr completely seperated from the rest of the ingredients, I didn’t let the pecans cool as long as I probably should have, but I could handle them, I’m wondering if I should have cooked the carmel sauce longer so it would have hardened, I spooned some remaining butter from my plan into the food processor, so I’m guessing my mistake was in that step. Oily minced nuts :-( it still smells good but I wish I’d started with a half batch.

      • lea says

        Not to my knowledge, the only possibility would be that the food processor bowl had some condensation drops in it (I pulled out from the dishwasher). I’ll try it again as a half batch and let you know.

      • Lea says

        AGHHHHH! I figured out the problem – I made a chocolate sauce this afternoon that I’ve made dozens of times and it broke when I heated it too… the only factor between the two was a new brand of pure maple syrup (clearly NOT pure! DO NOT BUY Highland Sugarworks brand) I remade the sauce with Kirkland brand and it came together perfectly.

    • says

      This really saddens me Rick and appreciate your concern, but unfortunately, I do not have control over every ad that runs on my site. I wish I could be real picky and only run ads only or products and or content that I fully endorse and agree with, but sadly, I can’t afford to do this for the time being…

  4. says

    I just made it and I’ve had the same problem. I used Kirkland maple syrup, but could it be that this happened since I used regular butter? I didn’t have any ghee on hand.

  5. danielle says

    just came across your page…and I want to try SO MUCH STUFF!!!! The vanilla bean you use…can it be purchased at Whole Foods?!? It said 58$ on the amazon site so just wondering if I could find it cheaper somewhere else! I would pay someone to cook healthy for me…I am so new at this!!!

    • says

      Oh, absolutely Danielle. I personally prefer to buy my vanilla beans by the pound because I go through a lot, but if you want to buy it by the unit instead, I’m sure you can find them at Whole Foods. They usually go for a couple of bucks each. Yeah, unfortunately, vanilla beans don’t come cheap.

  6. Samantha says

    I made a batch of this, but I don’t know where my brain was… I didn’t have quite enough coconut oil to replace the ghee, and then somehow my eye just cruised right over the honey. So, it turned out a little crumbly — more like streusel topping than nut butter. It was FANTASTIC over diced apples, and on sliced bananas? Wow!!! Two weeks of breakfast heaven!

  7. kiera rivera says

    Is this shelf stable or does it need to refrigerated? I’m planning on making this for Christmas gifts and need to know when to make it/how to store it. What is the shelf life? Can this be canned to extend the life?

    • says

      It doesn’t need to be refrigerated per se, but of course, it’ll last longer if kept in the fridge. It has a pretty long shelf life, too. I’ve never had a batch go rancid or bad on me and I’ve kept some for well over 2 months. I would suggest keeping it in the fridge during the really warm months of summer, but around Christmas time shouldn’t be a problem at all!

  8. Kathleen says

    Hi! I´m making this for friends and family in Norway for christmas gifts and i know they will want to know how to use it. Do you have any tips?

    • says

      Sorry Kathleen, I’m afraid I won’t be of much help with that one… My favorite and basically only way of enjoying nut butters is by the spoonful (although sometimes I won’t even bother with the spoon and just plain use my fingers!)

  9. Maura says

    This nut butter is so stupid good! I’m making this for the second time. WARNING… I ate almost the whole thing in a too short period of time. So good!

  10. Laura says

    I tried making this nut butter yesterday and failed miserably. :(
    I am not sure what happened but I could not form nut butter at all. I am wondering now about the maple syrup. Is there not always water in Maple Syrup?
    Do I maybe need to cook them longer in the pan to evaporate the remaining water?
    Hm, I will experiment further. :)

    • says

      The water in maple syrup should evaporate when you cook it with the nuts, so it shouldn’t be an issue… perhaps you’re right, it may not have cooked long enough.

      Hope the “broken” butter is still edible, at least!

  11. judy says

    I can hardly wait to try this and some of your other nut butters. I like to soak my nuts and dehyrate them for easier digestion and absorption. My questions are: Can the nuts be soaked before processing (they’ll be water logged and you’ve warned against water not mixing with oil) or soaked and “crisped” in the dehydrator first (will that dry up the oils?).
    I’d thought of partially crisping them, perhaps. any thoughts or suggestions? This question relates to all of your nut butter recipes. Thank you so much for these delectable sounding recipes and for answering my question, if you will. Judy

    • says

      You can soak the nuts before processing them, Judy, but you have to make sure you dehydrate them FULLY before throwing them in the processor. Any water left will totally ruin your efforts to turn them into creamy butter…

Leave A Reply