Ingredients
8ozhigh quality pecanseither whole or in pieces
Sea saltto taste
Dashground cinnamonoptional
Preparation
Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (about 4 to 8 minutes).
Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes.
Blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness.
Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.
Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so—obviously, don’t eat it if you see or smell any signs that it has gone bad.
