Mexican Chocolate Pecan Butter Recipe — Spiced Cocoa Nut Spread

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

Place the cooled pecans into a food processor. A larger processor (around 11 cups) works best; a mini unit may take much longer or struggle to reach a smooth texture.

Process the pecans for 8–10 minutes, scraping down the sides as needed, until they release their oils and become runny. Add the cocoa powder, cinnamon, and ancho chili powder, then process another 1–3 minutes until evenly combined. If the mixture is too thick, add neutral oil (such as light olive oil or avocado oil) 1 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. Store the pecan butter in the refrigerator. Bring to room temperature before serving if it firms up.