pecan milk; pecan butter

IMG_7371My mom and I completed two recipes in Sarah Britton’s “essential techniques” section: basic nut milk and nut butter. We used pecans for both recipes and were more than pleased with the results. The pecan milk was especially good poured over a morning bowl of oats.


Neither of us could believe how easy it was to make the nut butter. After roasting the pecans in a 300-degree oven for 30 minutes, we ran them through the food processor until their oils released the creamy paste below.

We decided that making homemade nut products is nothing short of amazing. These represent our 28th and 29th completed recipes from Sarah B.’s book.


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