Pecan Pie in a Jar, or when pecan butter tastes as good as pie!

It had been a while since I’d made nut butter.

Or rather, it had been a while since I’d made a new kind of nut butter. One that was worthy of getting its very own entry.

Of course, I’ve made a few batches here and there, mostly variations on this super tasty Vanilla Hazelnut Almond Butter. I can never be without at least one jar of almond butter in my cupboard lest I might go into panic mode if I was to run completely out.

So, as long as I’ve got that base variety covered, I’m pretty much safe.

Once in a while, though, I like to make something different, something fancier, like my Spreadable Trail Mix, or Baklava Style Walnut Butter.

It’s in fact the latter that inspired this new healthy decadence of mine. That, and the one bite that I took out of my co-worker’s super-dooper-extra-sticky-sweet-and-gooey pecan pie, the other day.

Whoa, I mean that pie was to die for… literally: One bite, and you’d almost die from sugar overload!

I figured I would try to recreate that sticky gooeyness in my nut butter by cooking the pecans in water and honey before to process them. Unfortunately, that didn’t turn out exactly as I had planned.

The texture is more like, crumbly, or kinda grainy, but soft. It’s very, very hard to describe.

The taste, however is very much up there. So delicate and nicely sweet, with a very subtle hint of cardamom.

Just plain superb.

All you need to do is pile and press this slightly on a thin piece of soft toast and you’ve got yourself a great little dessert, or a good little snack.

Of course, you could have it for breakfast too. And no need to feel guilty about it!

Or, just do like I always do.

Grab a spoon and dig in!


  • 3 + 1 cup pecans (345g + 115g)
  • ¼ cup maple syrup
  • ¾ cup water
  • 1 tbsp pure vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp salt


  1. In a small pot, bring the honey, water, cinnamon, cardamom and salt to a boil.
  2. Add 3 cup of pecans
  3. Lower heat,  cover partly and simmer until liquid is reduced down to only a few tablespoons, about 10-12 minutes.
  4. Set aside to cool for 10-15 minutes
  5. Transfer to your food processor and process until completely pureed, about 6-8 minutes
  6. Add extra cup of pecans and process for a few seconds to break them down into little pieces.
  7. Transfer to clean glass jars and keep refrigerated.
  8. My experience is this one doesn’t keep for so long. I would advise you to plan on eating it within 3 weeks.

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  1. says

    I’m thinking it was the water. Fat doesn’t mix with water. When you processed the nuts, the fat was released and likely is causing the grainy consistency. Maybe replace the water some oil and some more maple syrup?

    • says

      That would make a lot of sense!!! I figured the water would completely evaporate, but not quite. Some of it does stay in the pecans. I’ll have to try a different technique next time. I already have an idea… and a jar full of pecans! Thanks a lot for your input, Becca! It’s much appreciated! :D

  2. says

    It’s been so long since I made nut butter too, I always fall back in love with plain old peanut butter :D I love the pecan pie flavors in this, not to mention pecans are one of my favorite nuts – OK, so I have a lot of favorites, but still! I love them! Looks delicious :)

    • says

      I like peanut butter too, especially home made. And as a bonus, when making nut butter at home, you get to smell the nuts as they slowly roast in the oven. OMG does it ever smell delicious. Not to mention the fact that it only costs a fraction of the price, and you get to control what goes into it. I’m completely hooked, can you tell? ;)

  3. says

    OH my…I can see myself eating an entire jar with a spoon! This sounds and loves incredible…I am drooling! This would make a great sandwich filling for healthy oatmeal cookies or serving as a perfect topper for oatmeal!
    And this whole recipe would be gone within a couple days…I bet it’s THAT good!


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