Pecan-Spice Butter

This spiced butter, served on top of waffles with the Apple Compote (page 19), makes for the perfect fall treat.

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

Ingredients

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

Preparation

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.

This recipe was prepared with

Double Flip Belgian Waffle Maker

$119.95

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