Step 1

Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don’t let them burn!). This will take about 4 to 8 minutes.

Step 2

Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your machine—my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy Blendtec and Vitamix blenders can turn it into butter in a minute or two.

Step 3

Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.

Step 4

Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so—obviously, don’t eat it if you see or smell any signs that it has gone bad.