I have an affinity for nut butters. My freshman year of college, when I was running an insane amount of miles and living in the dismal dorms, I used to keep a jar of peanut butter by my bed. My roommate, to this day, still teases me about my by-the-spoonful, middle-of-the-night peanut butter snacking habit.
Years later when I worked in Geneva, Switzerland I kept a jar of almond butter in my desk drawer at work. Once again my nut butter snacking habit provided much entertainment. My co-workers thought it was hilariously odd that I ate almond butter imported from the US slathered on apples. Lucky for me, I never had to share, and they had no idea what they were missing out on.
Despite the ridicule over the years, nut butter spread on fruit or swirled into yogurt remains my beloved afternoon snack. After discovering that I could make a better butter at home, I’ve been experimenting with endless flavor combinations.
Compared to store-bought ones homemade nut butters have a richer nuttiness and deeper flavor, all of which adds up to some serious snacking satisfaction.
This Maple Pecan Nut Butter of mine is my new love. It only takes a small amount of maple syrup to bring to life the innate sweetness of the pecans. Adding almonds to the mix saves on cost without taking away from the butter’s better-than-pie goodness.
Serve it anyway you like: mash into a baked yam (trust me on this one!), swirl into whole milk yogurt, serve on top of baked apples or poached pears or simply slather on bananas, apple slices or thick slices of toast.
Homemade is more perishable than store-bought, so it’s best to make in small batches. Or better yet, make a large batch and freeze any amount that you can salvage from immediate consumption.