I came up with this rich, nutty spread as a way to jazz up toast. But my big family also looks for it on my holiday brunch buffet. It's a festive topper for muffins, biscuits, rolls and even slices of pound cake.
- 2 cups finely chopped pecans
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- In a bowl, combine all ingredients; stir until creamy. Store in the refrigerator. Yield: 2 cups.
Originally published as Pecan Butter in Country Woman Christmas Annual 1998, p12
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Reviewed Dec. 27, 2010
"This butter is delicious! I made blueberry muffins to serve it on. I think it would be great on pancakes, too :) Mmmm!"