CINNAMON PECAN BUTTER
- 8 ounces (about 2 cups) high quality pecans, either whole or in pieces
- Kosher salt (to taste)
- 1- 2 tsp good quality ground cinnamon (to taste)- I love Saigon Cassia
- 1 tsp vanilla extract
- Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant. Be sure not to burn them!
- 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
- Add cinnamon, salt and vanilla and continue to blend
The mixture will be crumbly at first, but will eventually blend into a creamy butter. The amount of blending time depends on your machine. When the mixture is creamy, taste, adjust as needed and blend again. Pour into a small glass jar, refrigerate to keep fresh.
