Ingredients
Scale
- 2 cups raw pecans
- ½ teaspoon cinnamon
- ½ teaspoon vanilla bean powder or ½ vanilla bean, scraped for seeds
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Spread the pecans on a lined baking sheet and bake in the heated for about 8 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top.
- When the pecans are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process until it breaks down into a nut butter – in my Vitamix, it only took about 30-45 seconds. In a food processor, it will probably take anywhere from 3-8 minutes and you’ll have to scrape down the sides a few times, or as necessary.
- When the pecans have broken down into a smooth, creamy butter, add the cinnamon, vanilla bean powder, and kosher salt. Process to incorporate, and taste. Adjust add-ins as desired.
- Transfer to a glass jar (like a mason or Weck jar) and store at room temperature for up to a month or in the refrigerator for 2-3 months.