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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!
Caramel Pecan Macadamia Nut Butter (3 Ingredients)
- 100 g pecans 胡桃
- 100 g macadamia nuts 夏威夷豆
- 50 g pitted dates 去籽椰棗乾
- 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.
- 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.
- Storage: Store in an air-tight jar the fridge for 4 weeks.
- 密封冷藏保存 1 個月