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Spiced Pecan & Apple Butter

Now this will blow you away - with fresh, cozy flavour perfect for autumn - it is a must try for everyone with a spiced undertone, depth and subtle sweetness! Do try xx
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: Apple, Nuts, Pecan
Servings: 2 small jars
Author: Jamie Waters


  • Food Processor
  • Large oven dish/ baking tray
  • Small saucepan


  • 1 Red apple fuji, jazz, etc.
  • 2 cups Pecans
  • 1/2 tsp Ginger pureed / minced
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground Clove heaped
  • 2 tsp Coconut sugar*
  • 1/3 cup Water
  • A pinch of sea salt


  • Firstly, preheat the oven to 180°c/ 160°c Fan meanwhile you peel, core and roughly chop the apple into small chunks.
  • Now, place the pecans into a glass baking dish or on a baking tray large enough so that they are not overlapping. This is because overcrowding will prevent the pecans from toasting and releasing flavour. Put the tray onto the middle rack of the preheated oven and watch cautiously for 10 -15 minutes, checking regularly.
  • Next, you will want to place all remaining ingredients, except for the salt, into the saucepan over a medium-low heat and cook for 5 minutes with the lid on, stirring occasionally.
  • Remove the lid from the pan, continuing to cook for an additional 15 minutes, or until the apples are soft and tender. You may require more water during this time if necessary, to stew the apples and prevent sticking. Set aside, with the lid on, to cool once done.
  • Once your pecans smell aromatic and 'toasty', remove from the oven to cool slightly - for 2-3 minutes. Do NOT allow your pecan to gain colour or a rancid smell as they will be burnt and you will have to start again.
  • Place, your pecans, still warm, into the food processor along with the salt, fixing the lid on. Pulse to begin with for 2 minutes, then blend on a low setting for lengthened periods, but scrapping down the sides of the processor occasionally. Here you are creating a pecan butter and it will take time, anywhere between 10-15 minutes. It may appear the pecans are not moving or being ground by the blades; be patient!
  • Once the pecans, have a achieved a smooth, runny consistency you can now add the apples. Blitz, until the apple is fully incorporated and again - a smooth consistency is reached. Your butter should now be quite light, beige in colour and relatively thick.
  • Now you can transfer this into approximately two jam jars, or one mason jar. I recommend storing this inside your refrigerator due to the fresh apple, but feel free to heat up slightly when served to create a thinner consistency. Enjoy!


I would recommend serving this on fresh wholemeal toast, in a sundae, top granola or yoghurt or even a dollop in parsnip soup or your cozy autumn coffee/hot chocolate! :)
*  Coconut sugar creates a lovely rich, caramel flavour and keeps this recipe free of refined sugars. However, feel free to substitute 2 tsp of either maple syrup/ molasses/ light brown sugar.