Cinnamon Maple Pecan Butter

As September rolls in, I can’t help but start dreaming about all the delicious fall recipes that are created as the crisp air starts to come through. I LOVE anything cinnamon spiced, maple, and salty… but a new favorite food of mine is… PECANS! And I’ve also realized how adding them to different meals elevates your dish 1000%. That’s why I LOVE this Pecan Butter! It’s easy, fresh, delicious, and a the perfect way to love your neighbor!

This pecan butter is packed with flavor. It’s fresh, homemade, nutty, with a hint of saltiness. You can add this pecan butter to really anything but my favorite is to add it to toast with raw honey, as a topping for pancakes, or as an add-in for your oatmeal. The possibilities are endless.

Additionally, it’s perfect as a fun fall gift, too. Simply buy a few small mason jars, make a few batches of this goodness, and POOF you have an amazingly thoughtful fall gift for neighbors or friends! Overall, this recipe can serve you in a variety of ways:

1. It’s an easy & fast recipe

2. Easily transferable to neighbors or friends for gifts

3. Packed with Omega-3 fatty acids and healthy plant-based protein

4. A great add-in for breakfast items

What’s not to love?!

Just 5 Ingredients:

1. Pecans

2. Maple Syrup

3. Cinnamon

4. Pure Vanilla

5. Sea Salt

I hope this Pecan Butter serves you well in all of your September festivities!

Cinnamon Maple Pecan Butter

Time: 15 minutes | Serves: 1 (12 oz.) mason jar of pecan butter

Ingredients:

• 2 1/2 cups raw pecans

• 2 teaspoons pure maple syrup

• 1/4 teaspoon cinnamon

• 1/2 teaspoon pure vanilla

• 1/4 teaspoon sea salt

Directions:

1. First, preheat oven to 350 degrees F. Evenly spread pecans on a baking sheet. Toast pecans in oven for 7-9 minutes. Be careful not to burn the nuts, usually they are perfectly toasted at 8 minutes. Remove from oven and allow nuts to cool for a few minutes.

2. Next, add the pecans to a food processor and process on low for about 3 minutes, scrape the sides, and then process again on high for about 2 minutes or until the pecans reach a pretty liquid consistency.

3. Then, add in the maple syrup, cinnamon, vanilla, and sea salt. Pulse until just combined, about 10 seconds.

4. Transfer pecan butter to a mason jar and store in the fridge for up to 1 month. EAT and enjoy!

Recipe slightly adapted from Monique Volz at Ambitious Kitchen!

I hope you love this Pecan Butter and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you :)

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