I am so sorry, but I just don't think it's going to work out between us. You didn't do anything wrong, but there's someone else in the picture now.
Who is this new lover in the picture, you may ask? Why, this is pecan pie butter- rich, warm, and oh so good to me. He's the missing piece in my life.
I'll still visit you guys, but my heart lies with pecan pie butter. I'm sorry it had to end this way.
Love,
Tiffany
Okay but seriously, you guys HAVE to make this stuff. It's so easy to make. Just throw some toasted pecans in a food processor, add some maple syrup/extract and some sugar and spice and everything nice and you're done! It tastes just like pecan pie, but it's a got a lot less carbs and calories.
You can spread it on apples, pancakes, waffles, toast, stir it into oatmeal, or do as I did here and put it in a crepe.
Heck, you can spread this on actual pecans and it'll taste heavenly. Or you can go with a classic method and eat it straight up with a spoon.
I don't know why you haven't made this already. Go do it. NOW.
Pecan Pie Butter
Makes approximately 1 cup
- 2 cups pecans
- 1 1/2 teaspoons maple extract
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (feel free to adjust to your taste)
- 2 tablespoons brown sugar or brown sugar substitute (like xylitol)
- 1/4 teaspoon salt
Directions
- Pour pecans into a large skillet and toast, stirring frequently, over medium heat until fragrant (about 4-8 minutes; watch closely, they burn FAST!)
- Pour the toasted pecans into a food processor and blend until smooth and creamy. It'll be very crumbly at first, but after about 6-10 minutes, it will come together.
- Add remaining ingredients, and blend until combined.
- Transfer to a clean jar and store it in the refrigerator. I'm not sure how long it will stay good, but it will be good for at least a week, which is how long it took for me to finish it. It will most likely last up to 3 weeks, like most nut butters.
So go ahead. Indulge.
