Pecan-Honey Butter

"Great use of toasted pecans.....don't forget this step, that is what makes this butter taste soooo good!"
 
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photo by momaphet photo by momaphet
photo by momaphet
photo by Debbwl photo by Debbwl
photo by alligirl photo by alligirl
photo by Starrynews photo by Starrynews
Ready In:
13mins
Ingredients:
3
Yields:
1 cup
Serves:
6
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ingredients

  • 12 cup pecans, toasted and finely chopped
  • 12 cup butter, softened
  • 2 tablespoons honey
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directions

  • 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.

Questions & Replies

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Reviews

  1. Sherrybeth
    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!
     
  2. alligirl
    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!
     
  3. Bayhill
    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!!<br/>**Made for 2012 Football Pool**
     
  4. momaphet
    YUM! You know a recipe if good if as soon as soon as you've finished eating you think "when can I have that again?"! I served this both times (yes, I ate it two days in a row) on french toast that had cinnamon, brown sugar and vanilla in the egg mix. At first I was concerned this would be too sweet, but it isn't at all, and if I were to put in on biscuits I'd probably add more honey. The toastyness of the pecans is just the right foil for that little bit of honey sweetness. I don't use syrup so this was a nice treat for my toast. My second day of french toast I had this with Recipe #446975 and whipped cream which was really gilding the lily, but I'll have to say they went really well together. I cut this down to a 1/4 cup serving or else I be contemplating another dish of french toast with this delicious butter!
     
  5. Debbwl
    Fantastic!! The marriage of roasted pecans and honey butter is truly a marriage made in heaven. Made as written and will be making quite often as this would be good on so many things. Thanks for the post.
     
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