Maple Cinnamon Pecan Butter

MAKES: 1½ cups (380 grams) | PREP TIME: 5 minutes


2 cups (210 grams) raw pecans

2 tablespoons maple syrup

1 teaspoon ground cinnamon

pinch of fine-grain sea salt


Place the pecans, maple syrup, and cinnamon in a food processor or high-speed blender and puree until smooth. Store in an airtight container in the refrigerator for up to 1 week.

Note: For a creamier texture, add ¼ cup (60 ml) almond or walnut oil to the mixture before pureeing.