January 30, 2013

Roasted Pecan Pumpkin Butter

This is what sweet rolls deserve as their filling. I'm not saying that's what How Sweet It Is intended with this recipe, but that's the first place my mind goes when I spread this on toast. Try it.

This won't replace my staple nut butters, but for homemade sweet rolls ... this is the ticket.

Roasted Pecan Pumpkin Butter
1 pound (16 oz.) unsalted pecans
3 Tbsp. pumpkin puree
1/2 tsp. pumpkin pie spice
1 1/2 Tbsp. maple syrup
1/4 tsp. salt (or more to taste)

Preheat oven to 300ºF. Spread the pecans out on a baking sheet, and bake for 15 minutes, flipping every 5 minutes.
Once roasted, add pecans to a food processor, and blend and pulse, scraping down the sides of the processor until the butter comes together. This takes about 5 to 6 minutes. Add in pumpkin, spices, syrup and salt, pureeing and blending more until your desired consistency is reached.

Taste and season more if needed, and then place in a seal-tight container or jar to serve. Store in the fridge if this butter will not be consumed within 1 to 2 weeks. Makes about 1 1/3 cups.

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