Silky Maple-Cinnamon Roasted Pecan Butter

Steps

1. Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
2. Spread the pecans on the sheet and roast 8 to 10 minutes, stirring once, until fragrant and a shade darker; watch closely, as pecans scorch quickly.
3. Let the pecans cool on the sheet for about 10 minutes, until warm but not hot.
4. Put the warm pecans in a powerful blender or food processor and blend 1 minute, then scrape down the sides.
5. Keep blending in 1-minute bursts, scraping down between bursts, for 4 to 6 minutes, until the pecans turn into a smooth, glossy butter.
6. Add the cinnamon and salt and blend 30 seconds to combine.
7. Add the maple syrup and vanilla and blend just 15 to 20 seconds until mixed in; the butter may thicken slightly.
8. Spoon the pecan butter into a clean jar, let it cool to room temperature, then cover and refrigerate for up to 2 weeks. Stir before serving.