Pecan Butter (with a cinnamon twist)
- 2 cups raw pecans
- 1 pinch ground himalayan rock salt
- 1 tsp cinnamon to taste
- Get your pecans nice and toasty. Toast in a large fry pan over medium to high heat, stirring constantly for 10-15 minutes, or until you start to smell the delicious aroma of toasted nuts. The longer the toast, the more pronounced the toasted nut flavour will feature in your butter.
- Blend it! Dump the deliciously toasted pecans in your trusty food processor or high speed blender and blend away. This step will involve blending for a few seconds before stopping to scrape the mixture off the sides - eat | blend | scrape | repeat. This step can take a while, as the longer the blades are spinning, the hotter your mix will get. You will need to let the mixture cool occasionally, as too much heat will cause the oil in the pecans to separate and make the whole thing less delicious. There is no magic trick here- just continue to blend with frequent breaks to scrape the mixture off the sides. Depending on the power of your food processor or blender, your mixture will start to take on a creamy texture after anywhere between 5 - 20+ minutes of blending.
- Once your butter has reached a rich, creamy texture that you'd be happy to eat by the spoonful, it's time to add the finishing touches. We went with a pinch of ground himalayan rock salt and 1 tsp of cinnamon for a delightfully creamy cinnamon pecan butter.