Maple Pecan Butter. A light a creamy butter with tons of maple flavor—a wonderful crunch from the toasted pecans. Take regular toast up a notch with this creamy delicious Maple Pecan Butter—or add it on top of a pile of fluffy pancakes. For an added bonus—add crumbles of crispy cooked bacon! Place this delicious butter next to the plain butter on your breakfast buffet.
I love this Maple Pecan Butter
- Easy to make
- Lasts a long time in the refrigerator
- Tastes incredible
- Versatile: can be used as a spread or as a topping on pancakes and waffles
- Makes any breakfast or buffet table special
- Can also be served on hot rolls for dinner
How to make Maple Pecan Butter?
How to toast nuts
- Pour nuts into a skillet (size depends on the amount of nuts that are being toasted—do not crowd nuts).
- Heat on medium, stir to keep the nuts from burning
- Once you can smell the toasted aroma and see a little brown the nuts are done.
- Pour into a bowl to cool
Tips for storing this Maple Pecan Butter
- You can store the cinnamon butter on the counter for 1-2 days.
- To extend the life, store in the refrigerator (up to a month)
- Freeze up to 6 months without the quality becoming affected.
What to serve with this Maple Pecan Butter:
- Thanksgiving Skillet Pecan Cornbread
- Six Dazzling Dinner Rolls
- Buttermilk Biscuits
- Old Fashioned Danish Aebleskiver Pancakes
- Pumpkin Pancakes
- Buttermilk Pancakes
- Whole Wheat Flaxseed Buttermilk Waffles
- 1 cup unsalted butter, softened
- ¼ cup maple syrup
- 2 tablespoons powdered sugar
- 1/3 cup pecans, chopped and toasted
- Optional: 3 slices bacon, fired crisp and crumbled
Cream together the butter, syrup and powdered sugar. Stir in the pecans and optional bacon pieces. Refrigerate—take out an hour before serving time or store on the counter in a container with a tight fitting lid, up to 2 days.