Cinnamon Sugar Cookie Pecan Butter (Edit recipe)

Four ingredients, so easy to make, and undeniably delicious. Perfect for a charcuterie board! Pictured layered with yogurt and fruit, but honestly my preferred way to eat it is straight out of the jar with a spoon.

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	266
Fat:	27 g
Carbohydrates:	6 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	96 mg
Fiber:	3 g
Sugars:	0 g
Calculated for total recipe.

by Pooja Parikh

View original recipe

Serves: 6-8

Ingredients

2 cups Pecans, raw, unsalted
1/4 tsp Sea Salt
1/2 tsp Vanilla Extract
1 Tbsp Primal Palate Cinnamon Sugar Cookie Blend, (or 1 tsp cinnamon + 2 tsp coconut sugar)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F.
Spread pecans onto a lined sheet tray and roast for 10-12 minutes
Add pecans to a food processor and process on high speed for 10-12 minutes, pausing periodically to scrape down the sides (First, the pecans will break down and form small crumbs. Then, they’ll start to blend but will be very grainy. You know it’s perfect when it is runny and fully blended–be patient! You don’t need to add anything for the pecans to blend; they will release natural oils as you blend them).
Add the sea salt, vanilla, and Cinnamon Sugar Cookie spice (or alternatively cinnamon and sugar), then continue to blend for 1-2 more minutes.
Scrape into a jar and enjoy with fruit, yogurt, crackers, chocolate, drizzled onto ice cream or oatmeal, by the spoonful…