Maple Pecan Butter
Use on sweet potatoes, roasted pumpkin or roasted winter squash. Can keep refrigerated for 1 week or frozen for up to 2 months. Slice off pieces as you need it. Perfect to make ahead to make your autumn cooking easier! From Fine Cooking. nt
INGREDIENTS
Nutrition- 1⁄2
- 2
- 1⁄4cup toasted chopped pecans
- 1tablespoon maple syrup
- 1teaspoon chopped fresh thyme
- 1⁄8teaspoon salt
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DIRECTIONS
- Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
- Fold all ingredients together and chill.
- When almost firm, place flavored butter onto wax paper and roll into a log.
- Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
- Let butter soften before using for best flavor.
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