Preheat the oven to 350º F. Spread pecans into an even layer on a baking sheet and toast them for 10-15 minutes or until fragrant. Let the nuts cool.
Making and storing the pecan butter
Transfer cooled nuts to a food processor or blender and pulse until the pecans turn into a paste. Continue processing until the pecans reach a smooth consistency. Add cinnamon and salt and continue blending until fully incorporated.
Store pecan butter in a mason jar or airtight tupperware container in the fridge for 2-3 weeks.
Notes
The time it takes to blend the pecans down into a butter will vary between 5-10 minutes depending on the food processor or blender you're using.
After storage, the oils will begin to separate from the pecan in your spread. Just stir to combine the two and the pecan butter will be ready to use again.
Pecan butter will last in the fridge for 2-3 weeks.
Adding salt and cinnamon is optional and for flavor only. Feel free to experiment with other add-ins like vanilla or maple extract, nutmeg, honey, and orange or lemon zest.