Bringing your favorite fall inspired spiced nuts into a spreadable roasted cinnamon pecan butter for morning toasts, crisp apple slices or drizzled over your french toast. This spread is easy to make and much cheaper then buying a store bought jar. And of course, anything homemade is always so much better.
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The key part to making homemade nut butter is patience. With using a food processor, you do not need to add any additional oils. After pulsing on high for about 5-6 minutes, and then with pushing down the nut butter off the sides with a spatula, the natural oils from the pecans will eventually appear, making the nut butter smooth and creamy. I use this food processor by KitchenAid!
My favorite tip!
This recipe calls for 4 cups of pecans, but you can always double or half the quantity. One of my favorite tips to making the cinnamon “stick” to the pecans while roasting, is to use egg whites! If you are vegan, you can simply use 2 tbsp of coconut oil or vegan butter.
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Roasted Cinnamon Pecan Butter
Equipment
- Food Processor
- Oven
Ingredients
- 2 cups pecan halves
- 1 egg white
- 2 tsp cinnamon
Instructions
- Preheat oven to 300 degrees Fahrenheit
- Mix egg white, pecans and cinnamon together and place on a sheet pan. Make sure the pecans are spread out even on the pan
- Roast pecans for 40 minutes, flipping halfway through
- Once the pecans are done, place in a food processor and set of high pulse. If the nuts start to raise along the side, use a spatula or spoon to push the nuts back down and continue to pulse.
- Once the pecan butter is is smooth and creamy, pour into a jar
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