Go Back
+ servings
homemade nut butter in glass jar with spoon

Healthy Homemade Cinnamon Sugar Nut Butter

Print Recipe
This rich and creamy cashew + pecan butter, inspired by Cinnamon Toast Crunch cereal takes just 6 ingredients and 15 minutes to make! Low in sugar, with a satisfying crunch, this healthy homemade nut butter will make you fall in love with mornings again.
Course Breakfast, Sauces, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Cashew, pecan
Dietary Preference dairy free, Gluten-Free, paleo-friendly, peanut free, vegan, vegetarian
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 15 servings


  • Food Processor


  • 1 cup raw cashews
  • 1 cup raw pecan halves
  • 1 tablespoon pure cane sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon pure vanilla extract or seeds of 1/4 vanilla pod
  • ⅛ -¼ teaspoon salt see note


  • Preheat oven to 350° F (175° C). Prepare a small rimmed baking sheet with parchment paper. 
  • Place cashews and pecans on baking sheet and toast for 8-10 minutes until the oil starts to glisten on the surface of the cashews and they turn a light golden brown. Let cool for a minute before carefully placing them in your food processor.
  • Process nuts until a butter forms. Be patient. It goes from a flour to a paste to a butter in about 5-7 minutes depending on how strong your motor is. Scrape sides of the processor occasionally if the nuts start climbing up the sides.
  • Once fully smooth creamy, transfer to a resealable glass jar and stir in cinnamon, sugar, vanilla and salt. Enjoy right away, or store, covered, in the fridge for up to 1 week.


Not feeding a toddler? I really like this butter with ¼ teaspoon salt.