Cinnamon Vanilla Pecan Butter

Name: Cinnamon Vanilla Pecan Butter
Ingredients: 2 cups raw pecans; ½ teaspoon pure vanilla extract; ⅛ teaspoon pink Himalayan/sea salt (or to taste); ½ – 1 teaspoon Ceylon Cinnamon (or to taste)

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Ingredients

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2 cups raw pecans½ teaspoon pure vanilla extract⅛ teaspoon pink Himalayan/sea salt (or to taste)½ – 1 teaspoon Ceylon Cinnamon (or to taste)

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Instructions

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Step 1

Preheat oven to 350F. Spread pecans on a parchment-lined baking sheet and roast in preheated oven for about 9-11 minutes or until fragrant and some pecans turn darker in shade.

Step 2

Remove pan from oven and let pecans cool for about 5 minutes before adding to a food processor container. Process until you reach a smooth consistency, scraping down the sides as needed. Be careful to not overheat your processor. If it starts to get hot, turn it off and let it cool before finishing your blending.

Step 3

Once a creamy consistency is reached, add in vanilla, cinnamon, and salt and blend up one more time to incorporate.

Step 4

Store pecan butter in a covered glass container in the refrigerator for up to 3 weeks. Enjoy!