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Nutty, Caramelly, Sweet but not so sweet, this Caramel Pecan Macadamia Nut Butter is delicious and serves a great substitute if you don’t have cookie butter at hand.
Caramel Pecan Macadamia Nut Butter
I have to admit that I’ve left out this recipe on my computer for a while. How long? I’m not sure, but that’s not important now. The thing is we’re here for this caramel pecan macadamia nut butter. (Wow, that’s a really long name to speak in one breath.)
This Caramel Pecan Macadamia Nut Butter is vegan, made with only 3 ingredients. (He-yo) As the name suggests, it’s made of pecans and macadamia nuts. And for the caramel part, no worries, there’s no dairy or cream involved.
Then what’s the thing, you ask? I’m gonna say it even if you don’t 😏
The thing is the date, not the “date” date, but the dates that have the caramelly undertone.
Also, we’re going to use a method to create more caramelly flavor: baking, or toasting if you prefer.
Baked nuts will have more depth of flavor, especially pecans. If you’ve read my Vegan Almond Butter Banana Blondies post, you probably already know that I adore pecans very much. I mean, who doesn’t? (OK, I admit that I’m a bit judgemental on this one)
Anyhow, that’s it! I already told you the 3 ingredients, so goodbye.
No, just kidding. Don’t leave just yet because the ratio still matters.
I use half-half of the nuts and some dates to give this nut butter a caramelly, sweet flavor but not really sweet. I’m the kind of person who loves desserts but drinks plain soymilk.
The method is pretty simple, just use a strong food processor or blender to do the work. And I’ve shared a post talking about the important things in detail when making nut butter in this post. So if you’ve read the post, you’re ready to go!
If you’re a die-heart nut butter lover as I do, you might want to make the basic almond butter and peanut butter as well, right? Anyway, let’s start our nut butter party!
Caramel Pecan Macadamia Nut Butter (3 Ingredients)
食材
- 100 g pecans 胡桃
- 100 g macadamia nuts 夏威夷豆
- 50 g pitted dates 去籽椰棗乾
作法
- Add pecans and macadamia nuts to a deep baking sheet or baking pan. Bake the nuts at 150 C for 10 minutes.
- Remove the nuts from the oven. Let them cool for 5 minutes.
- Add the toasted nuts and pitted dates to a strong food processor. Process for about 5 minutes or until it becomes smooth like nut butter. If you're going to use a blender, double the recipe so it can be blended well. (See this article)
- Pour into a jar and enjoy it just with a spoon or add it to whatever you want! It goes really well with Vegan Coffee Ice Cream.
中文版
- 將胡桃與夏威夷豆放入深烤盤中，以 150 C 烤 10 分鐘
- 將堅果從烤箱取出，放涼 5 分鐘
- 把烤過的堅果與去籽椰棗乾放入強壯的食物處理機中，攪打約 5 分鐘或至質地滑順，如同一般的抹醬。如果你打算用調理機，建議將份量加倍。(自製堅果醬不失敗 3 大重點)
備註
- Storage: Store in an air-tight jar the fridge for 4 weeks.
- 密封冷藏保存 1 個月
