Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups raw pecans
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt

Instruction

  • Preheat oven to 350 degrees F. Evenly spread pecans on an ungreased baking sheet. Toast pecans in oven for 7-9 minutes, being careful not to burn nuts. Mine were perfectly toasted at 8 minutes. Remove from oven and allow nuts to cool for a few minutes.
  • Add pecans to food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the pecan should start to clump together. Continue to process until you reach the desired consistency. 
  • Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth. If the nut butter starts to thicken up too much, you can add 1-3 teaspoon of coconut oil and process again until smooth.
  • Transfer to mason jar or container and store at room temperature or in fridge. If you store at room temp, simply give the pecan butter a stir before you use it.