Nut Butter Week is drawing to a close! I still have plenty more recipes swirling around in my head, so don’t fear- there will always be more
I’ll leave you with my favorite recipe yet. I am 100% certain that this is not only the best nut butter I’ve ever tasted, but actually one of the best things I’ve eaten in my life. It is seriously good. This nut butter was never swirled into oats, spread on top of bread, or smeared on an apple. Instead, it was consumed in less than 24 hours by my family and I who stood in front of the fridge, sticking utensils and fingers in the jar until it was all gone.
Yes… it is amazing.
It’s very similar to the Nutella recipe I posted, but switching hazelnuts for pecans just really changes everything. Raw pecans = good. Toasted pecans = amazing. Toasted pecan butter = incredible. Toasted pecan butter with chocolate = BEST THING I’VE EVER EATEN.
I could write a poem about this stuff, but instead, I’ll just post the recipe.
Chocolate Pecan / Hazelnut Butter
Ingredients:
- 2 cups pecans or Hazelnuts
- Pinch of salt
- 2 tablespoons oil
- 1/4 cup chocolate chips, melted
Directions:
- Toast the pecans or hazelnuts at 325 degrees for 15-20 minutes and let cool for five minutes. Add them to your food processor and process until smooth, streaming in the oil until it’s drippy. Pecans butterize really easily, but because you’re going to be stirring chocolate in, it’s best to have it runny to make it easy to stir.
- Add the pecan / hazelnuts butter to the bowl with the melted chocolate and stir to combine.
- Eat it before your family gets to it.
Pecans are expensive but oh-so-worth it for this recipe. Have you ever had a butterscotch square from See’s Candies?
You will not regret making this. It is pure, brown-sugary, chocolately, velvety goodness.
You don’t think I would show you all these nut butters without giving you the chance to win one, right? Stay tuned for a giveaway tomorrow!
What’s your favorite flavor of See’s chocolate? I used to love the butterscotch squares and Scotchmallows!
- 2 cups pecans or Hazelnuts
- Pinch of salt
- 2 tablespoons oil
- 1/4 cup chocolate chips, melted
- Toast the pecans or hazelnuts at 325 degrees for 15-20 minutes and let cool for five minutes. Add them to your food processor and process until smooth, streaming in the oil until it’s drippy. Pecans butterize really easily, but because you’re going to be stirring chocolate in, it’s best to have it runny to make it easy to stir.
- Add the pecan / hazelnuts butter to the bowl with the melted chocolate and stir to combine.
- Eat it before your family gets to it.
Enjoy!
