INGREDIENTS & EQUIPMENT
1 ½ cups pecans
1 ½ cups cashews
3 tbsp coconut oil
1 tsp vanilla extract
¼ tsp salt
High speed blender
Measuring cups and spoons
BLEND pecans and cashews on medium-high speed for about 50 seconds or until smooth and well combined.
ADD coconut oil, vanilla extract and salt and blend until desired consistency is reached.
TRANSFER the pecan butter to a glass container or bowl with plastic wrap and allow it to cool fully before serving.
LEFTOVERS: Store any leftovers in an airtight container for 2-3 months in the fridge.
OVER ACHIEVERS: You can toast the pecans beforehand in the oven at 350°F for about 8 minutes.