Even though I was dead tired after our day trip South of Norman, I HAD to try making some toasted pecan butter before the day was over. (And I also had to take my 5th grader and her friend out chalking! My how things have changed!)
I toasted 2 cups of our shelled pecans in my cast iron skillet until they were fragrant (about 7 minutes stirring often on med-hi heat).
Then I processed 1 cup in my food processor for about 5 minutes. At first I thought I was going to end up with toasted pecan meal until the pecans gave up their oil and became a nice butter. I added only sea salt to this batch and a dash of cinnamon to the second batch.
This was very satisfying for breakfast on toast with some of that wonderful MIO Strawberry Lavender jam.
* Made in Oklahoma