- 1/2 lb (8 oz/227 g) pecan halves, raw and room temperature
- 3 tbsp Allulose sweetener
- 2 tsp pumpkin pie spice (Spice Islands is the best!)
- 1/4 tsp vanilla extract
- heavy pinch sea salt
- Preheat the oven to 350°F and line a baking sheet with foil.
- Spread the pecans out in a single layer, and bake at 350°F for 5-7 minutes, or until just toasted (slightly browned and fragrant). Watch them closely, as nuts burn very easily.
- Remove the pecans from the oven and let stand to cool slightly, about 5 minutes.
- In a food processor, combine toasted pecans, allulose, pumpkin pie spice, vanilla, and salt.
- Run the food processor for a few minutes, until the nuts begin breaking down, then turn it off and scrape down the sides.
- Run the food processor again, stopping occasionally to scrape down the sides, until the mixture is smooth and creamy.
- Once the nut butter is as creamy as desired, transfer the mixture to a glass mason jar (a half-pint size should do), and let stand to cool completely.
- When the nut butter is room temperature, put the lid on tight and store in the fridge until ready to use. This should keep for a good month or so, at minimum. If the pecan butter separates over time, that’s ok. Natural nut butters do that. Just give it a good stir to recombine before serving.
Per 1 tbsp: 99 cal, 1.3 g protein, 10.2 g fat, 4.4 g carbohydrate, 1.4 g fiber, 2.3 g Allulose, 0.7 g NET carbs
- Serving Size: 1 tbsp
Keywords: Pumpkin spice, pecan butter, toasted pecan, nut butter, holiday, seasonal