Pecan Pie Butter

1. Melt 1 tablespoon butter in a medium nonstick skillet over medium heat. Add ½ cup pecan halves; cook, stirring often, until toasted, 1 to 2 minutes. Add 2½ tablespoons brown sugar, ¼ teaspoon salt, ½ teaspoon cinnamon and ⅛ teaspoon nutmeg; cook, stirring constantly, until the sugar melts, darkens slightly and begins to coat the pecans, 1 to 2 minutes. Spread the mixture on a parchment-lined plate or baking sheet and let cool completely, about 15 minutes.

   Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Christina Daley.

2. Transfer the cooled pecan mixture to a mini food processor. Pulse until finely ground and starting to become creamy, about 1 minute, stopping to scrape down the sides as needed. Add the remaining 7 tablespoons softened butter, 1 teaspoon vanilla and the remaining ¼ teaspoon salt; process until blended and spreadable, about 30 seconds.

3. Transfer to a jar or airtight container. Serve at room temperature or slightly chilled.

   Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Christina Daley.

To make ahead

Cover and refrigerate for up to 1 week.

Recipe developed by Marianne Williams

EatingWell.com, October 2025