This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!

prep:
5 mins
cook:
15 mins
total:
35 mins
stand:
15 mins
Servings:
32
Max Servings:
32
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Ingredients

Directions

  • Preheat oven to 325 degrees F/165 degrees C.

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  • Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.

  • Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

Nutrition Facts

67.33 calories; 0.22 g protein; 1.37 g carbohydrates; 0.16 g dietary-fiber; 1.19 g sugars; 6.98 g fat; 3.75 g saturated-fat; 15.25 mg cholesterol; 178.23 IU vitamin-a-iu; 0.06 mg niacin-equivalents; 0 mg vitamin-b6; 0.02 mg vitamin-c; 0.6 mcg folate; 3.85 mg calcium; 0.05 mg iron; 2.32 mg magnesium; 10.39 mg potassium; 41.19 mg sodium; 0.01 mg thiamin; 62.82 calories-from-fat; 7 percent-of-calories-from-carbs; 90 percent-of-calories-from-fat; 1 percent-of-calories-from-protein; 48 percent-of-calories-from-sat-fat


Reviews (11)

Read All Reviews

Most helpful positive review

JAMJMine
05/17/2010
Really good! We'll be making this again for an upcoming family breakfast -- it would top pancakes or any breakfast breads beautifully.
(9)

Most helpful critical review

Holiday Baker
10/18/2010
I made 1/2 recipe to try this out. I didn't toast the pecans because nuts usually come roasted anymore. And I don't like the bitter or slightly burnt taste they get when toasted further. I used a hand emulsion blender for easier clean-up and chopped the nuts by hand to a ground consistency. I wasn't able to get a strong "butter pecan" flavor. It wasn't bad it just didn't taste like much more than the ingredients were butter and brown sugar with some ground nuts. Maybe a drop of butter pecan flavoring may have given it that butter pecan flavor that I was expecting not sure? This might be good on some pancakes as a change to regular butter though with some pancake syrup.
(8)
12 Ratings
  • 5 Rating Star 9
  • 4 Rating Star 2
  • 3 Rating Star 1
JAMJMine
05/17/2010
Really good! We'll be making this again for an upcoming family breakfast -- it would top pancakes or any breakfast breads beautifully.
(9)
Holiday Baker
10/18/2010
I made 1/2 recipe to try this out. I didn't toast the pecans because nuts usually come roasted anymore. And I don't like the bitter or slightly burnt taste they get when toasted further. I used a hand emulsion blender for easier clean-up and chopped the nuts by hand to a ground consistency. I wasn't able to get a strong "butter pecan" flavor. It wasn't bad it just didn't taste like much more than the ingredients were butter and brown sugar with some ground nuts. Maybe a drop of butter pecan flavoring may have given it that butter pecan flavor that I was expecting not sure? This might be good on some pancakes as a change to regular butter though with some pancake syrup.
(8)
lutzflcat
02/12/2012
Served this today on waffles and it was a nice change from regular butter/margarine. I used ICBINB spread and the only thing that I wasn't crazy about was the grainy texture from the brown sugar. I'm used to making fruit butters or adding honey cinnamon or extracts where the texture is always smooth. The graininess didn't kill it for me it was just different and the butter-pecan flavor definitely came through nicely. Don't skip toasting the nuts as it really enhances the pecan flavor in this butter. Thanks Carrie Mae for this new variation on a flavored butter.
(6)
saytum
12/02/2013
I used this on steamed carrots with great results. I've also had it on sweet potatoes.
(3)
BlackMarthaStewart
12/21/2015
Great! Skip the sugar and vanilla and just use maple syrup. Really delicious and the maple syrup makes it silky and not grainy.
(3)
SALONFOODIE
12/25/2014
I MADE THIS FOR CHRISTMAS DAY AND IT WAS A GREAT BIG HIT!!!!! IT WENT SO NICE WITH OUR HAM DINNER!! THE ONLY THING I ADDED WAS A TINY SPRINKLE OF CINNAMON!!! PERFECT!!!
ladylass
03/03/2018
Delicious! Tastes amazing on cornbread
Vaughn
11/23/2014
I made this for a family reunion and it was an incredible hit! I used pecan baking pieces which are already chopped very small to save a step in chopping the nuts. I also only used a hand mixer and it worked fine. Excellent quality vanilla does make a difference.
tonga
12/21/2015
While having breakfast at The Wave restaurant in WDW a couple months ago I tried Butter Pecan Butter. It was so good I tried finding a recipe for it online when I got home. I came across this recipe. It tastes just like I remember from The Wave! It is delicious on biscuits and I can't wait to try it on pancakes and waffles. I let my mom and sister tr