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Salted date caramel pecan butter

Nut butter

There is so much joy in making something at home that you usually buy, an unparalleled feeling of smugness. My favourite thing about making cupboard staples at home, though, is the freedom to make things that are truly original, to mix flavours you can’t find anywhere else, and tweak and blend things just to my taste.

10 mins
Fills 1-2 jars
Nut butter


  • 300g raw pecans
  • 10 stoned medjool dates
  • a good pinch of salt
  • 100–150ml water
  1. Get all your ingredients together for whichever nut butter you are making. Place the nuts in your food processor or blender and blitz until you have a fine powder. You will need to stop the food processor and use a spatula to scrape down the sides from time to time. This should take 2–4 minutes, depending on how powerful your blender is. If you like your nut butter crunchy, spoon out 2 heaped tablespoons before it’s completely smooth, to stir through at the end.

  2. Once the nuts begin to form a paste, add the rest of the ingredients except the water and blend until you have a smooth butter – you may need to scrape down the sides again a few times.

  3. Add the water and blend again. Top up with a little extra water if necessary, until your nut butter is the consistency you like.

  4. Scoop out of the processor; if you have reserved some crunchy nuts, put the nut butter into a bowl, add the crunchy nuts and beat together. Then spoon the butter into sterilised jars.

Additional information


In sterilised jar somewhere cool for up to 6 weeks.

As featured in

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