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This Vanilla Bean Pecan Butter is incredibly smooth and easy to make. The buttery pecans blend up quickly into a creamy nut butter that you'll want to spread on everything! Cinnamon and vanilla beans complement the pecans wonderfully.

Vanilla Bean Pecan Butter

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  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 1 1/2 cups 1x


  • 2 cups raw pecans
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla bean powder or ½ vanilla bean, scraped for seeds
  • ¼ teaspoon kosher salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.