Instructions

1. Preheat the oven to 350°F and line a baking sheet with foil.
2. Spread the pecans out in a single layer, and bake at 350°F for 5-7 minutes, or until just toasted (slightly browned and fragrant). Watch them closely, as nuts burn very easily.
3. Remove the pecans from the oven and let stand to cool slightly, about 5 minutes.
4. In a food processor, combine toasted pecans, allulose, pumpkin pie spice, vanilla, and salt.
5. Run the food processor for a few minutes, until the nuts begin breaking down, then turn it off and scrape down the sides.
6. Run the food processor again, stopping occasionally to scrape down the sides, until the mixture is smooth and creamy.
7. Once the nut butter is as creamy as desired, transfer the mixture to a glass mason jar (a half-pint size should do), and let stand to cool completely.
8. When the nut butter is room temperature, put the lid on tight and store in the fridge until ready to use. This should keep for a good month or so, at minimum. If the pecan butter separates over time, that’s ok. Natural nut butters do that. Just give it a good stir to recombine before serving.