The only change I made was to use raw pecans. I skipped the toasting. While I’m sure this seriously added to the deliciousness, I’m trying to eat a high raw diet. Also, I could have processed mine longer, but I was impatient! Process longer for an even creamier texture.
I chose to enjoy mine on a slice of toasted Ezekiel bread with some raw honey and a sprinkling of sea salt and cinnamon. Delish!
Eight ounces of nuts produced one jelly jar of pecan butter. Store in the fridge. I imagine it’s best to use this up within a week.
Homemade nut butter would make a great last minute hostess gift! It literally took me all of ten minutes to make. Can’t wait to try more varieties of nut butters. Enjoy!