I’m all about gift-giving.
I think that’s why I love Christmas so much.
It’s the season of giving.
This is my third year to participate in the Food52 holiday swap, where two people exchange gifts.
Obviously I make my gift-ee homemade treats that he/she can enjoy.
I love to make non-perishables because they travel well and keep well for a while.
Everyone loves a good pecan butter.
If you don’t…we aren’t friends.
I made this one extra special…Gingerbread Pecan Butter.
Ummmmmm…yes, gingerbread cookie flavored pecan butter.
Is that not absolutely divine?
Oh yes, hunny.
Slather this stuff on fruit, grilled veggies, muffins, or stir it in oatmeal…but you know my favorite vehicle is toast.
That’s just classic…period. end.
- 2 c. roasted, unsalted pecans
- 2 t. blackstrap molasses
- 1 t. pure maple syrup
- ½ t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground cloves
- ¼ t. sea salt
- Place the pecans in the bowl of a food processor and process on high until the nuts begin to break down into a silky, smooth butter. You will have to periodically stop the food processor and scrape down the sides of the bowl with a spatula.
- Add in the molasses, maple syrup, spices, and salt and process again until incorporated.
- Pour into a mason jar.
- Serve with toast, crackers, or drizzled on protein pancakes (my fave!).