Cancel your plans, call in sick, pray to the snow day gods, do whatever you have to do to stay home today and make these. They’re some seriously badass chocolates.
I had leftover pecans yesterday and decided to blitz up some butter from them. Then it occurred to me. I have never seen pecan butter sitting on the shelves with it’s older, more established nut brothers. I’ve seen it online and in gourmet food stores before but never have I seen it in an ordinary grocery store where most of us shop. What the heck?
A good raw/organic nut butter with no sugar or other preservatives added is worth the extra couple of bucks. Jif isn’t gonna cut it, folks. I remember when Justin’s nut butter showed up in the local grocery store here. I threw a small personal party in aisle 9 out of sheer joy that some real quality nut butter had been conveniently added to my life. Wahoo! Just to get you my level, Justin’s is an impressive company that was just a little Colorado startup not too long ago. Check them out here if you’ve never heard of them. Justin’s is doing great things with sustainable initiatives and a real team oriented business model. It’s the kind of company you want to contribute to. If none of that matters to you, just buy it based on how genius the packaging is. It is sheer simplicity in a world of clutter.
Anyway, the pecan butter. Making nut butter is easy if you have a higher powered food processor. You simply throw nuts in, add flavor if you want and process until the oils release from the nuts and form a smooth creamy butter. Voila!
After all this you’re probably thinking, this better be good. Well, it is. Damn good. Then you add chocolate to it and holy crap. Just one bite and you’ll be high on happiness. I promise. If you’re not, contact me so that I can forward the number of a support group to you that helps people rebuild their empty souls. Kidding. Kind of…
VANILLA MAPLE PECAN BUTTER:
2 c. toasted raw organic pecans (toasted optional)
1 t. organic vanilla paste or extract
1 T. pure organic maple syrup
1/2 t. ground organic cinnamon
sea salt to taste
- (optional step) Toast the pecans on a baking sheet in the oven at 350° F / 180° C for 10 minutes. Let cool.
- In a food processor, add all of the ingredients. Process on high for 2-4 minutes depending on the power of your machine. You want it to be smooth and spreadable. Before it reaches this point it might form into a ‘doughy’ ball but will loosen up as the oils continue to release from the pecans.
- Salt to taste and store in airtight container.
VANILLA MAPLE PECAN BUTTER CUPS:
1/2 c. milk chocolate chips
1/2 c. semi-sweet chocolate chips
1/4 – 1/2 c. vanilla maple pecan butter
- Over a double boiler melt the chocolate.
- On a piece of wax paper, make teaspoon-size circles and spread them out slightly. Place a small dollop of pecan butter on top and top with more chocolate. Sprinkle top with sea salt.
- Let the chocolate set at room temperature.