how to make HOMEMADE Salted CINNAMON Maple Pecan Butter

Homemade over store bought is my motto, especially when it comes to something as simple and easy as nut butters. I’ve been making my own for as long as I can rememeber. Why, you ask? Simply because it’s, well, so simple. You literally add nuts to a food processor, turn it on, let it work its magic and boom! A few minutes later you have creamy, flavorful, delicious nut butter. Did I mention that it’s also much more cost-effective, especially if you want to make things that are typically more expensive at the store, such as cashew or hazelnut butter, and it’s more environmentally friendly because you can buy nuts in bulk using re-usable bags and you can re-use the storage jars?

Another great thing about homemade nut butters is just how innovative you can get with them. There is so much room for customization and creativity, the flavor profiles are really quite endless. Of course, you can stick with something more standard, like a salted peanut, or maple cashew, both delicious options, or you can spice things up with things like chili powder, or, as is the case with this salted cinnamon maple pecan butter, you can combine multiple ingredients for a deliciously rich, layered and complex flavor profile. The resulting mixture essentially tastes like buttery pecan pie, or the filling of a flaky cinnamon roll, but, ya know, without all of the work of making either of those things. Pro tip- have a spoonful right after you finish blending it, because it’s warm and decadent and somehow tastes like a baked good fresh from the oven. Droooool.

Of course, you can use this pecan butter like you would any other nut butter- on toast, added to a smoothie or breakfast bowl, paired with apple slices, topping a rice cake, eating with a square of chocolate, the options are really endless. But my personal favorite is a big ol’ heaping spoonful enjoyed straight from the jar!

INGREDIENTS

• 4 cups (16 ounces) toasted pecans {you can use either pecan halves or pieces}

• 2 teaspoons maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon sea salt

DIRECTIONS

1. Add all 5 ingredients to a food processor. Blend until smooth, stopping occasionally to scrape down the sides of the bowl. The mixture will look crumbly for the first few seconds, but I promise it will come together in a wonderfully smooth texture within 2-3 minutes.

2. Transfer the pecan butter to an airtight container {I like to use either these jars or mason jars}. I typically store mine in my pantry, but for ultimate freshness refrigeration is recommended. Do note that however you choose to store it, there will be oil separation, so you'll just want to give the nut butter a few stirs before using it.

3. Enjoy as you would any other nut butter. I especially love it on toast, with a sprinkle of Malden sea salt flakes, or enjoying a spoonful straight form the jar as an afternoon snack or after-dinner treat.

NOTES

• Pecans are super easy to toast. You can either do it in a large skillet, set over medium heat, stirring them every few seconds, until done, about 5-6 minutes, or in an oven, with the nuts in a single layer on a baking sheet, at 375 degrees for 5-6 minutes. You can also buy already toasted pecans at Trader Joe’s.

• While I’ve only ever made this recipe with pecans, you can easily substitute pecans for another nut of your choice. You can also adjust the amounts of cinnamon and maple syrup for your taste preferences.

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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE