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READY IN 35 mins

Toasted Pecan Butter

Read Reviews (3)

"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!" — Carrie Mae

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Original recipe makes 32 servings Change Servings

1/2 cup chopped pecans
1/4 cup light brown sugar

1 cup butter at room temperature
1 teaspoon vanilla extract

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Directions

Preheat oven to 325 degrees F/165 degrees C.
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.
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.

Kitchen-Friendly View

PREP 5 mins
COOK 15 mins
READY IN 35 mins

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Reviews More Reviews

May 17, 2010

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

—JAMJMine

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Oct 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.

—Blender Woman

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3 Ratings

Feb 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.

—lutzflcat

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Nutrition

Calories
67 kcal
3%

Carbohydrates
1.4 g
< 1%

Cholesterol
15 mg
5%

Fiber
0.2 g
< 1%

Protein
0.2 g
< 1%

Sodium
41 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Toasted Pecan Butter

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 67
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 3.7g 19 %
Cholesterol 15mg 5 %
Sodium 41mg 2 %
Potassium 10mg < 1 %
Total Carbohydrates 1.4g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 0.2g < 1 %
Sugars 1.2g
Vitamin A 4 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
Thiamin 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.