Mexican Chocolate Pecan Spread: Spiced Cocoa Nut Butter Recipe

Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast for 5–7 minutes. Remove the pan and let the pecans cool for about 10 minutes before processing.

Place the cooled pecans in a food processor. A larger processor (about 11 cups) works best; a mini chopper is not recommended. The time to reach a buttery texture will vary by machine.

Process the pecans for 8–10 minutes, stopping occasionally to scrape the bowl, until they become smooth and runny. Add the cocoa powder, cinnamon, and ancho chili powder, then process another 1–3 minutes until fully incorporated. If the mixture is still thick, add neutral oil (such as avocado or light olive oil) one teaspoon at a time until you reach the desired consistency.

Transfer the pecan butter to a bowl and stir in the honey by hand. The honey may cause the butter to seize slightly; if that happens, stop stirring and pour the mixture into an 8 oz jar. Refrigerate to firm up and store chilled.