It’s official. I’m never buying nut butter from the grocery store again.
Making my own is so ridiculously easy, and the flavor combinations are endless. You imagine it, you throw everything in the food processor while you read all 900 unread posts on your google reader empty the dishwasher, and voila! NUT BUTTER!!!!
Guess what! It’s also way less expensive this way. It would be…ummm… uncharacteristic of me to not mention saving money 
And can we talk about how butterscotch is one of those flavors that never disappoints? Please, tell me a time you’ve eaten something with butterscotch in it, and then thought “Well, that was disappointing.” It doesn’t happen people. Butterscotch can save the worst cookie, and it can take the most delicious pecan spread to the next level.
Butterscotch Pecan Butter
yield 1/2 pint
- 8 oz pecans (I used raw, but roasted would be amazing)
- 1 1/2 tbs coconut oil
- 1/3 cup butterscotch chips, melted
- heavy pinch sea salt
- Add pecans to a food processor and blend until a thick nut butter forms (be patient, this takes several minutes). Stream in oil with the processor on, continuing to run it until the mixture is smooth (about 3-4 minutes).
- Turn off processor, add melted butterscotch chips and sea salt, and turn processor back on. Blend until smooth.
you are officially the nut butter queen!! and all your sweet treats are going to convert me from a teetotaler to an indulges-with-moderation type…i hope. (moderation-?? what is that??) this sounds ridic. must purchase food processor!…
When I was in the sixth grade, a cute boy gave me a butterscotch LifeSaver that I DID NOT know was butterscotch and I was disappointed. But, he was a cute boy so I pretended I loved it. My tastes have matured since then and I always make sure I’m aware of what flavor it is first, but just saying, it has happened. Probably only the once in the history of the world though!
Maybe he licked it first, and it tasted like his cooties. That could be disappointing. The butterscotch life savers are the best ones!
I am such a homemade nut butter fanatic–ever since I made cookie butter at home, I have been in love with my brand new food processor. Thanks for sharing this wonderful twist; you’re right, butterscotch makes everything better. Cheers!
I didn’t use mine for months, then I started to figure it out, and now I’m obsessed!
Delicious! I love peanut butter, but I’m sure this is just as tasty. I need to try it
I have a ridiculous amount of homemade nut butters rolling around my brain to try. One day, I’ll have to try regular old peanuts. I really do love plain, salted crunchy peanut butter!
How do you get it to look like yours does instead of a sticky, gummy mess? I’ve tried to make nut butter twice, once with almonds and once with sunflower seeds, and they both turned into this ball of sticky, gunky mess. On the other hand, if I stop the food processor before the contents get to that phase, I have lovely meal that is great for other things.
I wait, and scrape, and wait a realllllly long time. Then, when I get impatient from waiting, I add oil. Then I wait some more. I promise, if you’re patient, it will happen! And if it’s not getting to the right texture, just add oil a litttttle bit at a time.
I can’t stand pecans….will walnuts or a different nut work with this recipe? I love butterscotch anything and I can’t wait to experiment with this recipe!!
It’s your kitchen–you can use whatever type of nut you’d like!
Oops! In the directions, don’t you mean butterscotch chips rather than chocolate? There’s no reference in how you are melting them. Are you using the microwave or in a saucepan over low heat? Are you melting the coconut oil before adding it?
You’re right, whoops–sorry about the typo. The way you melt them doesn’t matter–it’s up to you. I used a microwave for ease, but however you’d like. Coconut oil can be melted or solid–doesn’t matter. The heat of the food processor will melt it down if it begins solid.
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