Homemade Salted Maple Pecan Butter

1. 1

   Preheat oven to 350 F. Evenly spread pecans on an un-greased baking sheet.

2. 2

   Toast pecans in the oven for 6-8 minutes, being careful not to burn nuts.

3. 3

   Mine were perfectly toasted at 8 minutes.

4. 4

   Remove pan from oven and allow nuts to cool for a few minutes.

5. 5

   Add pecans into a food processor and process for 5-10 minutes, scraping down the sides as necessary.

6. 6

   At this point the pecans should start to clump together.

7. 7

   Continue to process until you reach the desired consistency.

8. 8

   Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth.

9. 9

   If the nut butter starts to thicken up too much, you can add the coconut oil and process again until smooth.

10. 10

    Transfer to a clean mason jar or container and store at room temperature or in the fridge.

11. 11

    If you store at room temp, simply give the pecan butter a stir before you use it.

* Per serving · 4 servings · Values may vary.

No additional tips available.