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 r
ead 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 chocolate and sea salt, and turn processor back on. Blend until smooth.