Peacan cinnamon butter

Confession; one Friday I ate a half jar of Nutella, with a spoon, in one evening… after dinner! And I know I’m not the only one with no self-control. I am smitten with nut butter, its not unusual to find a half empty peanut butter jar in my purse, car or work place. If you follow me on Instagram you may have seen me raving about my favourite store bought products and brands.

 As I feel like I am spending all my money on trying new brands, I decided to create my own healthy nut butter recipes and I am so happy to be able to share them with you. As always I’d love to hear from you and please keep tagging me in your social media posts. I love getting inspired by you.


2 cups high quality pecans, either whole or in pieces
Sea salt, to taste
Dash of ground cinnamon (optional)


Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant. This will take about 4 to 8 minutes.

Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your machine - my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy Vitamix blenders can turn it into creamy butter in a minute or two.

Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.

Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure.


This pecan butter is only as good as the pecans you put it in it. Seek out fresh pecans from a store with high turnover. Bonus points if they are local, organic and/or stored in the refrigerator.

Email me on or follow me on Instagram @stephanie.pech.

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