Pecan Vanilla Bean Butter

Ingredients

• 2 cups raw pecans

• 1/2 tsp cinnamon

• 1/2 tsp vanilla bean powder or 1/2 vanilla bean, scraped for seeds

• 1/4 tsp kosher salt

Method

Pre-heat the oven to 176° C. Spread the pecans on a lined baking sheet and bake in the heated oven 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. Process until it breaks down into a nut butter – 30-45 seconds or so. 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.

Recipe by Rachel Conners