Search thousands of recipes reviewed by home cooks like you.

Toasted Pecan Butter

Toasted Pecan Butter

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    35 m
Carrie Mae

Carrie Mae

This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 325 degrees F/165 degrees C.
  2. Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
  3. Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JAMJMine
7

JAMJMine

5/17/2010

Really good! We'll be making this again for an upcoming family breakfast -- it would top pancakes or any breakfast breads beautifully.

Blender Woman
6

Blender Woman

10/18/2010

I made 1/2 recipe to try this out. I didn't toast the pecans, because nuts usually come roasted anymore. And, I don't like the bitter or slightly burnt taste they get when toasted further. I used a hand emulsion blender for easier clean-up, and chopped the nuts by hand to a ground consistency. I wasn't able to get a strong "butter pecan" flavor. It wasn't bad, it just didn't taste like much more than the ingredients were butter and brown sugar with some ground nuts. Maybe, a drop of butter pecan flavoring may have given it that butter pecan flavor that I was expecting, not sure? This might be good on some pancakes as a change to regular butter, though, with some pancake syrup.

lutzflcat
2

lutzflcat

2/12/2012

Served this today on waffles, and it was a nice change from regular butter/margarine. I used ICBINB spread, and the only thing that I wasn't crazy about was the grainy texture from the brown sugar. I'm used to making fruit butters or adding honey, cinnamon or extracts where the texture is always smooth. The graininess didn't kill it for me, it was just different, and the butter-pecan flavor definitely came through nicely. Don't skip toasting the nuts, as it really enhances the pecan flavor in this butter. Thanks Carrie Mae for this new variation on a flavored butter.

More reviews

Similar recipes

ADVERTISEMENT