1/2
2/2
Leave a note
By Lacey (Lace Bakes)
Pecan Pie Butter
3 steps
Prep:8min
Pecan pie is one of my favourite fall treats so I thought it would be fun to create a butter that tastes just like it so I can enjoy pecan pie flavours all season long. It is absolutely delicious spread on toast, pancakes, bagels, English muffins, crumpets, scones, biscuits or even roasted sweet potatoes. It's especially good on my 'Honey Whole Wheat Bread'!
Updated at: Tue, 29 Oct 2024 19:14:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories170.5 kcal (9%)
Total Fat15.3 g (22%)
Carbs9.6 g (4%)
Sugars8.9 g (10%)
Protein0.6 g (1%)
Sodium110.8 mg (6%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Start by toasting the pecan halves in a small frying pan over a medium heat. Toast them for 3-4 minutes, shaking the pan occasionally so the nuts don't burn. Set aside to cool and then chop super finely. The pecans should be tiny, just slightly bigger than the texture of ground up nuts.
Step 2
Combine all ingredients (except for the pecans) in a mixing bowl or the bowl of a stand mixer (whisk attachment). Beat on medium high speed in stand mixer for two minutes, or beat using a handheld mixer or whisk until totally combined and fluffy.
Step 3
Stir in the pecans until evenly combined (make sure they're cooled completely first). Transfer to an airtight container and store at room temperature for up to 5 days or in the fridge for up to two weeks.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
