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Tired of peanut butter? Why not try this crunchy pecan butter! It is fantastic spread on pancakes, crepes or muffins.
Soften the butter by leaving it out of the fridge and bringing it to room temperature.
Lightly cream the softened butter by hand (a wooden spoon or fork works best), or beat it with an electric beater.
Add the brown sugar and blend until well combined. Then fold in the pecan nuts.
Let mixture stand for an hour to allow the flavours to infuse.
Pile the butter into cling film or waxed paper, shape into a sausage and roll the film around the sausage, twist both ends and refrigerate until firm.
Just before serving, cut butter into disks, remove film from discs and place atop warm food at the last minute and let it melt.
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