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Maple Pecan Butter Recipe

Elevate your autumn dishes with this irresistible Maple Pecan Butter! Perfect for sweet potatoes, roasted pumpkin, or winter squash, this make-ahead recipe simplifies your fall cooking. Imagine the rich maple flavor combined with crunchy pecans – a delightful flavor explosion in every bite! Keeps refrigerated for 1 week or frozen for up to 2 months. Recipe adapted from Fine Cooking.

Prep Time 15 mins
Cook Time 15 mins
Calories 1069.5 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Maple Pecan Butter 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Maple Pecan Butter

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How to Make Maple Pecan Butter

  1. Sauté 1/2 cup finely chopped shallots in 1 tablespoon butter until caramelized and almost crisp. Remove from heat and let cool completely.
  2. In a medium bowl, combine the cooled shallots with 1 cup (2 sticks) unsalted butter, softened; 1/2 cup packed light brown sugar; 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon salt; and 1 cup pecan halves.
  3. Once well combined, spread the mixture evenly onto a sheet of plastic wrap. Roll into a log, about 1 1/2 inches in diameter.
  4. Wrap tightly in plastic wrap, then seal in an additional layer of plastic wrap or place in a freezer-safe bag. Refrigerate for at least 2 hours or freeze for up to 2 months.
  5. Let the butter soften slightly at room temperature before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

52g

Fat

300g

Carbs

6g

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Sweets & Sides Desserts Side Dishes The Americas American Southern Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

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15 Minutes Or Less Time To Make Course Preparation Low Protein Condiments Etc Dietary Low In Something