Prep 5 mins
Cook 8 mins
Great use of toasted pecans.....don't forget this step, that is what makes this butter taste soooo good!
- Preheat oven to 350 degrees. Bake pecans in a single layer until ligthly toasted and fragrant, stirring occasionally. This should take about 7 minutes. Use your nose to judge when they are done -- they shouldn't smell burned. Cool and finely chop the pecans. (You can make more toasted pecans than you need for this recipe. The toasted pecans can be used for lots of things!).
- Stir together 1/2 cup butter, softened; 1/2 cup chopped toasted pecans, and 2 tbsp honey.
- Store in the refrigerator for up to 1 week, or freeze up to 1 month.
Congrats on your Week 15 2010 Football Pool win! This stuff is "off the chain" good as my son said. We had it on toast and on bagels and I ended up making a second batch for my parents!
YUM! This is delicious...I made it, as written, for pancakes and waffles "Sunday"! DH fixes one or the other, and this is what we are having on them tomorrow! OMGoodness, I really hate to wait that long. Sweet and nutty, the toasting of the pecans really does bring out their flavor. Thanks so much for sharing, breezermom!
Wow!! We used this butter on our breakfast waffles and it was delicious!! The toasted pecans really put this over the top. My husband doesn't use butter on his waffles, but after tasting mine, he slathered his with the butter. I will be having it on my French toast tomorrow and I can't wait to see how well it works with that. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
**Made for 2012 Football Pool**