Tip your pecans onto a baking tray and spread them in a flat layer.
Roast in the oven for 15-20 minutes (until lightly toasted) at 170°C, turning mid-way through.
Leave to cool for at least 5 minutes and then tip into a food processor with the coconut oil. Switch on and process for several minutes, until the pecans resemble nut butter.
Add your sea greens or seasalt, pulse once more and decant into a sterilised jar. Store in the fridge.