Homemade Salted Maple Pecan Butter

Preheat oven to 350 F. Evenly spread pecans on an un-greased baking sheet. Toast pecans in the oven for 6-8 minutes, being careful not to burn nuts. Mine were perfectly toasted at 8 minutes. Remove pan from oven and allow nuts to cool for a few minutes.

Add pecans into a food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the pecans should start to clump together. Continue to process until you reach the desired consistency. Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth. If the nut butter starts to thicken up too much, you can add the coconut oil and process again until smooth.

Transfer to a clean mason jar or container and store at room temperature or in the fridge. If you store at room temp, simply give the pecan butter a stir before you use it.