Homemade Pecan Butter

Preheat oven to 350°F. Spread the pecan halves in a single layer on a rimmed baking sheet and toast for 8 to 10 minutes, stirring once halfway through, until fragrant and lightly darkened. Let cool for 5 minutes.

Transfer the warm pecans to a food processor. Process on high speed for about 1 minute until the pecans break down into a crumbly meal. Stop and scrape down the sides of the bowl.

Continue processing for another 2 to 3 minutes, stopping to scrape down the sides every 30 seconds or so. The mixture will go from crumbly to a thick paste and then begin to turn glossy and smooth as the natural oils release.

Add the cinnamon, sea salt, maple syrup, and vanilla extract. Process for another 30 to 60 seconds until completely smooth and pourable. If the butter seems too thick, add the melted coconut oil and process until incorporated.

Transfer the pecan butter to a clean glass jar with a tight-fitting lid. Store in the refrigerator for up to 3 weeks. Stir before using if any oil separation occurs.