4 cups raw, whole pecans
1 teaspoon kosher salt
Preheat your oven to 350ºF. Spread your raw pecans on a baking sheet. Roast for 10-15 minutes until toasted and golden brown.
Remove from the oven, and place the warm pecans in your food processor along with the salt. Blend for 5 minutes until creamy and smooth.
Store in a pint mason jar. Will keep for at least 4 weeks in the refrigerator.