Ingredients:

  • 1 cup (120 g) pecan halves (preferably raw)
  • ¼ tsp sea salt (1.5 g)
  • 2 tbsp (30 ml) honey
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp (1 g) ground cinnamon (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Spread pecans evenly on a baking sheet.
  2. Bake for 5-10 minutes, stirring halfway through, until golden brown and fragrant.
  3. Remove from the oven and let cool for about 5 minutes.
  4. Add toasted pecans and sea salt to the food processor. Process for about 2-3 minutes until smooth, scraping down the sides as needed.
  5. Add honey, vanilla extract, and optional cinnamon. Blend until fully incorporated and the mixture is creamy, about 1-2 minutes.
  6. Taste the pecan butter and adjust sweetness or salt as desired.
  7. Transfer the pecan butter to an airtight container and store in the refrigerator for up to 2 weeks.