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Preheat your oven to 325°F and line a baking sheet with parchment paper.
Spread pecans evenly on the baking sheet and bake for 20-25 minutes, stirring occasionally to ensure even cooking. Pecans should turn a light golden color and emit a nutty aroma.
Allow the baked pecans to cool for 10-15 minutes.
Transfer cooled pecans to a high-speed blender or food processor, add salt.
For a high-speed blender: Start on low, then increase to medium-high. Tamp down and scrape the sides as needed, blending for 5-7 minutes until smooth.
For a food processor: Begin with pulsing, then blend, scraping down the sides as necessary. Blend for 15-18 minutes until smooth.
Once desired texture is achieved, add vanilla bean paste and blend.
Pour the pecan butter into a glass container and let it cool before sealing with a lid.
Store in a cool, dry space for up to 1 month.