Cinnamon Pecan Nut Butter Featured image

Cinnamon Pecan Nut Butter

After the holidays, I take stock of what ingredients are left over from all the baking. Then I try to make recipes that will use up those items, this is my inspiration for many of the recipes we come up with here at I try! That normally means that instead of going to the store everyday, I go every other day!

Ok, so maybe that needs to be a resolution for this year- to use up what is in my pantry (it’s almost over-flowing), before buying more baking stuff. Hmm, I’m not holding my breath!

Well, one thing that I did use, were pecans. After making nut balls and pecan tassies, I still had quite a few left. So I decided to make some pecan nut butter. Nut butter and apple slices (peeled- sorry, I don’t like the skin) are a snack that I enjoy. And making your own nut butter is easy and can be customized so many different ways. I went pretty basic with mine and just added cinnamon and a little vanilla bean paste. Try pairing this with these delicious nut rolls. Note: if you are interested in making different flavors of nut butters, I highly recommend Ashley’s blog, Edible Perspective. She has a nice list of nut butter recipes.

One Year Ago: Hot Chocolate Cookies with Marshmallow Bits

Recipe for Cinnamon Pecan Nut Butter

Cinnamon Pecan Nut Butter

Top Cupcake
Total Time 30 mins
Course Side Dish
Cuisine Australia
Calories 130 kcal


  • Baking sheet
  • Oven
  • Plastic container


  • 10 Oz Pecan pieces, toasted
  • ½ Teaspoon Ground cinnamon
  • ¼ Teaspoon Vanilla bean paste
  • ¼ Teaspoon Sea salt


  • To toast the pecans, preheat oven to 300 degrees. On a baking sheet, evenly spread the pecans. Toast in a preheated oven for 5-7 minutes, stirring every 2 minutes. Remove from the oven and let cool for 5 minutes.
  • After 5 minutes, place the toasted pecans in a food processor. Process until the pecans are smooth. You may need to scrape down the sides a few times before you reach the desired texture. Add in the cinnamon, vanilla bean paste, and sea salt and process for another minute. Scrape the pecan butter into a jar or plastic container and enjoy!
    Cinnamon Pecan Nut Butter In Bowl


Note: I usually eat mine fast enough that I don’t bother to refrigerate it. However, if I still have the same batch after a weeks time, then I will move it to the refrigerator. Also, while I am giving you exact measurements of how I made this nut butter, feel free to play around with it (different spices, different nuts)! Some nuts (like cashews) need a little help in becoming smooth, so I add a little oil (melted coconut oil is my first choice, but vegetable oil will also work). The pecans for this recipe, became smooth quickly and without adding any oil.

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