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.