Cinnamon Vanilla Pecan Butter
Ingredients
2 cups raw pecans
½ teaspoon pure vanilla extract
⅛ teaspoon pink Himalayan/sea salt (or to taste)
½ – 1 teaspoon Ceylon Cinnamon (or to taste)
Instructions
- Preheat oven to 350F. Spread pecans on a parchment-lined baking sheet and roast in preheated oven for about 9-11 minutes or until fragrant and some pecans turn darker in shade.
- Remove pan from oven and let pecans cool for about 5 minutes before adding to a food processor container. Process until you reach a smooth consistency, scraping down the sides as needed. Be careful to not overheat your processor. If it starts to get hot, turn it off and let it cool before finishing your blending.
- Once a creamy consistency is reached, add in vanilla, cinnamon, and salt and blend up one more time to incorporate.
- Store pecan butter in a covered glass container in the refrigerator for up to 3 weeks. Enjoy!
Notes
Makes about 14 Tablespoons
Per serving :
Calories: 200
Total Fat: 18g
Total Carbohydrate: 4g
Dietary Fiber: 3g
Sugar: 1g
Protein: 2g
Ingredients Highlights
Ceylon cinnamon is a very powerful spice. It contains an active compound called cinnamaldehyde that has been found to help protect against both Alzheimer’s disease and diabetes.
Pecans contain more than 19 vitamins and minerals including vitamins A, E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins, and zinc. One ounce of pecans provides 10% of the recommended Daily Value for fiber.
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