There is just nothing like a spoonful of freshly made maple pecan macadamia butter! It is luscious, rich, and – best of all – easy to make! In fact, combining pecans with macadamia nuts helps it blend quickly and easily. And you only need five simple ingredients to make a jar.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need:
- Pecans – Note that I’m using raw pecans, and toast them myself. However, if you want to save time, you can easily buy roasted pecans instead.
- Macadamia nuts – I used roasted salted macadamia nuts. If you buy raw, you can toast ‘em alongside the pecans.
- Salt, cinnamon, and maple syrup – To add yummy flavor!
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily this recipe is super simple!
Start by toasting the pecans if you’re using raw. If you’re using ones that were already toasted, you can skip this step.
Now combine the pecans and macadamia nuts in a small food processor.
Process for 2 minutes, until it’s creamy. You’ll notice that after 1 minute, it’s still coming together and looks like this:
But after 2 minutes, it should look nice and creamy, like this:
Add the cinnamon, salt, and maple syrup. (Important – you want to add these after you reach the initial creamy texture. If you add them before, it can cause the nut butter to seize up.) Add then now and then process again for another minute or so, until well combined and creamy again. The texture will be slightly thicker than before you added the additional ingredients but will still be smooth, like this:
Grab a spoon and dig in!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in the fridge. For best quality, enjoy within a week – though nut butter should last several weeks in the fridge.
Yes. Try portioning it out into 1-2 tablespoon sized portions on a parchment-lined baking sheet, then freeze for a few hours like that. Remove the frozen portions of nut butter from the baking sheet and place them in a zip top bag. You can store that in the freezer for up to a couple months. This works great for popping a small portion into hot oatmeal, or heating in the microwave to drizzle on fruit.
Serving Suggestions
Once you make this recipe, try enjoying it…
- By the spoonful
- Spread on sliced apples
- As a substitute for peanut butter my PB&J oatmeal recipe
- Blended into a smoothie
- On a sandwich with strawberry chia jam
- Use as a healthy topping on regular toast or raisin bread toast
- Drizzled onto these pumpkin breakfast bars or chocolate banana oatmeal
More Homemade Nut Butters
If you’re looking for more homemade nut butters and spreads, be sure to give one of these a try:
- Healthy chocolate hazelnut butter
- Homemade macadamia butter
- Chocolate coconut macadamia butter
- Gingerbread cashew almond butter
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Maple Pecan Macadamia Butter
Ingredients
- 1 ½ cups raw pecans (or roasted pecans)
- ½ cup roasted macadamia nuts
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 350 degrees F. (If using pre-roasted pecans, skip this step).
- Place the pecans on a baking sheet, and lightly toast for 4 minutes, watching carefully so they do not burn. (If using pre-roasted pecans, skip this step).
- In a small food processor, combine the toasted pecans and macadamia nuts. Process for 2 minutes, until the nut butter is creamy.
- Add the salt, cinnamon, and maple syrup, and process for another minute. Enjoy!
Notes
- This recipe makes around 1 cup. The nutrition analysis below assumes 16 servings of approximately 1 tablespoon each.
Nutrition
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Yum, this is delicious.