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Maple Pecan Butter

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“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”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
  2. Fold all ingredients together and chill.
  3. When almost firm, place flavored butter onto wax paper and roll into a log.
  4. Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
  5. Let butter soften before using for best flavor.

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