Maple Pecan Butter

"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"
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
15mins
Ingredients:
6
Yields:
1 cup
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ingredients

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directions

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

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Reviews

  1. This compound butter is so easy-to-fix, very good & perfect for us as my DH is not esp fond of very sweet condiments. I used Steeves Canadian maple syrup that gave it a mellow maple sweetness, but allowed the savoury flavours to shine as well. I tasted it for this review, now have it in my freezer to use on sweet potatoes when we return from the U.S. next mo & I look forward to it. Thx for sharing your recipe w/us.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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