Preheat the oven to 180°C/gas mark 4

Pour the pecans onto a baking tray and toast in the oven for about 7 minutes

Transfer the nuts to a high-power blender whilst still warm and blend on a low speed for about 5 minutes until it starts to resemble a nut butter consistency. Keep an eye on your blender, you may need to switch off in intervals to give the motor a break if the machine gets too hot

Stir in the ginger, cinnamon and maple syrup and season with a pinch of flaky sea salt

The butter will keep in an airtight jar for up to 3 weeks in the fridge