Ingredients
1 cup unsalted pecans, toasted
1/8 teaspoon coarse salt
2 1/2 teaspoons canola oil
2 teaspoons honey
1/8 teaspoon ground cinnamon
Preparation
Finely grind pecans with the salt in a food processor. Add oil, honey, and cinnamon. Puree, scraping down sides occasionally. Nut butter can be refrigerated in an airtight container, up to 1 week.
