This honey pecan spread is perfect for any type of bread, let it be breakfast, dinner, or holiday meals. It works with everything, even as a snack! Try with warm cornbread.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
16
Yield:
1 pint
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place pecan halves on a baking sheet.

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  • Bake pecans in the preheated oven until toasted, 5 to 8 minutes. Let cool to room temperature; chop.

  • Place chopped pecans and butter in a stand mixer fitted with the paddle attachment. Blend for 3 to 5 minutes, stopping as needed to scrape down the sides of the bowl with a spatula. Reduce speed to low and add honey. Blend until well mixed. Transfer mixture to a serving dish or bowl and refrigerate until ready to use.

Cook's Notes:

If you don't have honey, you could use brown sugar, a dash of cinnamon, and a pinch of salt.

You can also add 1/2 teaspoon of pecan flavoring.

Nutrition Facts

243 calories; protein 0.6g; carbohydrates 4.8g; fat 25.4g; cholesterol 61mg; sodium 3.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2018
11.7.18 What a tasty way to style up an ordinary Cinnamon-Raisin English Muffin for breakfast today. So very simple to make and absolutely delicious! Read More
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