Autumnal Nut Butter Cups

Homemade Pecan Butter

To dry roast the pecans and unlock more flavor, place a skillet over medium heat and add pecan halves. Roast for about 5 minutes, moving periodically to prevent burning.

Add roasted pecans and salt to food processor. Grind for about 15 - 20 minutes, pausing periodically to push down the butter from the sides and re-incorporating into the bowl. Process until you have reached the desired consistency - creamy, or a little more sturdy. Creamy pecan butter will take longer to achieve.

Autumnal Nut Butter Cups

Over a double broiler, melt 3/4 cup semi sweet chocolate chips, stirring constantly to prevent the chocolate from seizing. If you elect to use a microwave, cook for 30 seconds, stir, and repeat until all chocolate has melted.

Line a mini muffin pan with mini cupcake liners.

Choose a small cooking utensil - like a 1/2 tsp measuring scoop - and gently add melted chocolate to the bottom of each muffin cup. If needed, flatten the chocolate using the back of the utensil. The desired thickness is about 1/8 inch, covering the bottom of the cup. Allow to "set" by placing in the refrigerator for about 20 minutes.

While the chocolate cups complete their first round of cooling, combine the nut butter of your choice, pumpkin, confectioner's sugar, pumpkin spice, pure vanilla extract, salt, and pecan oil (if using), in a bowl until evenly combined. Scoop mixture into a plastic bag (or reusable piping bag, if available) and remove all air before closing.

If using a plastic bag, cut a small hole in the bottom corner of the bag. Remove the chocolate from the refrigerator and pipe about 1 - 1 1/2 tsp of the nut butter pumpkin filling into each cup. Flatten with the back of a teaspoon (or slightly wet finger) until the mixture is shaped like a disc. Each "disc" should have a flat top and rounded edges. Don't allow it to touch the side of the liners.

Now, melt the rest of your chocolate. Once smooth, use a small utensil to scoop it over the filling until it drips down the sides and completely covers the top. No filling should be visible, and the cups should look like traditional peanut butter cups. If you'd like, top each cup with a little course sea salt and allow to "set" in the refrigerator for a second time (about 30 minutes) before serving.