1. Turn on oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper, and add pecans and maple syrup to the pan. Mix well to coat the nuts in maple syrup, and pour directly into the oven (no need to wait for it to preheat).

2. Roast pecans from 14-16 minutes, or until nuts are starting to turn golden brown and the syrup is caramelized.

3. Let pecans cool about 5 minutes, until just warm, and transfer to the bowl of a food processor or high-powered blender with the salt and cinnamon.

4. Blend pecans for anywhere from 2-8 minutes, depending on the power of your machine, or until completely smooth and drippy. Be patient- sometimes this takes a few minutes extra, and you need to stop and scrape down the sides as few times. If your pecans are struggling to liquify, add virgin coconut oil, a Tablespoon at a time, blending in between.

5. Store in a glass jar at room temperature for several weeks (potentially months, but mine never lasts that long without getting eaten!).