Pecan-Spice Butter

¹⁄³    cup toasted, cooled pecans
8      tablespoons (1 stick) unsalted, GOOD
quality butter, room temperature,cut into 1-inch pieces
1      tablespoon maple syrup
½     teaspoon ground cinnamon
1      pinch ground nutmeg
1      pinch kosher

Nutritional information per serving (1 tablespoon):
Calories 108 (92% from fat) • carb. 2g• pro. 0g • fat 11g • sat. fat 6g • chol. 24mg• sod. 15mg • calc. 6mg • fiber 0g

1. Put the cooled pecans into the work bowl
of a mini chopper fitted with the chopping
blade, or food processor. Pulse to finely chop.
Add the remaining ingredients and process
until fully combined, about 30 seconds,
stopping to scrape down as needed.
2. Remove butter from the bowl and place on
a sheet of waxed paper. With the aid of the
paper, form the butter into a log. Roll and
wrap well in plastic wrap. Butter can either be
refrigerated, if using within 2 weeks, or frozen
up to 1 month.