Image Courtesy Of Eat This Much

Homemade Pecan Butter & Apricot “Jelly” on Organic Toast

(All organic, no refined sugar — small‑batch, 20 minutes total)

A toast that pops: warm, nutty homemade pecan butter plus a bright, tangy apricot stovetop jelly (lightly sweetened, pectin‑free). Pile both on toasted slices of organic Dave’s white bread and you’ve got a better‑than-PB&J breakfast, snack, or dessert.

Quick Stats

Serves: 2–4 toasts (about 1 cup pecan butter + ¾ cup jelly)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Equipment: Food processor, small saucepan, toaster

Ingredients (All Organic)

Pecan Butter

2 cups pecans
1–2 tsp maple syrup (optional)
¼–½ tsp fine sea salt, to taste
½ tsp vanilla extract (optional)
1–2 tsp avocado or coconut oil (only if needed for flow)

Apricot “Jelly” (Small-Batch Stovetop)

2 cups ripe apricots, pitted & chopped (fresh or frozen, thawed)
2–3 Tbsp maple syrup or honey, to taste
1–2 tsp fresh lemon juice
Pinch fine sea salt
Optional thickener: 1–2 tsp chia seeds (stir in off heat for a thicker, jammy set)

Assembly

4 slices organic Dave’s white bread (or any organic white sandwich bread)
Flaky sea salt, lemon zest, or crushed pecans (optional flavor pop finish)

Directions

Make the Pecan Butter

Toast pecans (optional but recommended): 350 °F for 6–8 minutes until fragrant; cool 2 minutes.
Process: Add pecans to food processor; run 4–6 minutes, scraping as needed, until silky.
Season: Add salt, vanilla, and optional maple. If it’s too thick, drizzle in 1–2 tsp neutral oil to loosen. Transfer to a jar.

Make the Apricot “Jelly”

Simmer: In a small saucepan, cook apricots, maple/honey, lemon juice, and salt over medium heat 6–8 minutes, mashing as they soften.
Thicken (optional): Off heat, stir in chia seeds; rest 5 minutes to gel.
Cool: Transfer to a jar; it thickens further as it chills.

Assemble the Toast

Toast bread to golden.
Spread generously with pecan butter, then dollop apricot jelly on top.
Flavor pop: Finish with flaky salt, lemon zest, or crushed pecans.

Variations & Tips

Ultra‑smooth pecan butter: Add ½ tsp sunflower lecithin or 1 tsp neutral oil for a glossy finish.
Extra tangy jelly: Add more lemon or a pinch of citric acid.
No chia? Simmer 2–3 minutes longer to reduce, or leave it loose and spoonable.
Storage: Pecan butter keeps 2–3 weeks refrigerated; apricot jelly 1–2 weeks.

Estimated Nutrition (per assembled toast, 1 slice)

~290 kcal • 6 g protein • 30 g carbs • 18 g fat
(varies with spread amounts & sweetener)

Homemade Pecan Butter and Apricot Jelly on Organic Toast