Pecan Honey Butter Food

PECAN HONEY BUTTER

Steps:

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

PECAN HONEY BUTTER

Steps:

• Preheat oven to 350 degrees. Spread pecans out on a baking sheet. Bake for aprx. 8 minutes or until the pecans are toasted nicely. They will burn pretty quickly so keep an eye on them and take out before they get too toasted. Set aside to cool.
• Once pecans are cooled. Mix butter and honey together. I just used a spatula to combine well (a mixer is not necessary). Fold in your pecans until completely incorporated.
• Store in your refrigerator for 1-2 weeks.

PECAN HONEY BUTTER

Steps:

• Place the butter in a mixing bowl and beat on medium speed with an electric mixer until the butter is fluffy. With the mixer running, slowly add the honey, scraping down the sides as needed. Stir the chopped pecans in by hand. Pour the honey butter into jars and store in the refrigerator. Let come to room temperature before using. Delicious on biscuits, rolls, and peanut butter sandwiches.

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER

Steps:

• To make pecan honey butter: Combine butter, honey and toasted pecans.
• Set aside.
• To make the pancakes: Combine dry ingredients in a mixing bowl.
• Stir in milk and beaten eggs.
• Add oil and vanilla.
• Beat until smooth.
• Fold in the mashed sweet potatoes (should result in a lumpy texture).
• In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
• Pour in batter to desired size.
• Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
• Serve pancakes warm with pecan honey butter.

SMOKEY BONES HONEY PECAN BUTTER

Steps:

• Preheat oven to 350°F
• Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature.
• Chop cooled pecans.
• Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
• Blend on low speed adding honey and continue until all ingredients are well mixed.
• Place in serving dish or bowl and refrigerate until ready for use.
• Serve with warm cornbread.

PECAN BUTTER

Steps:

• In a bowl, combine all ingredients; stir until creamy. Store in the refrigerator.

BUTTER PECAN CHICKEN

Steps:

• Preheat a large skillet over medium-high heat. Season both sides of the chicken with kosher salt and pepper. Add 1 tablespoon oil (I use avocado) and 1 tablespoon butter to the hot pan.
• Place chicken in the pan and cook for about 10 min on each side (depending on thickness).
• When the chicken is almost cooked through (about 150 degrees internal temp), remove the chicken from the pan, and add pecans, butter, chicken broth, brown sugar, honey, thyme leaves, and parsley. Whisk together over medium heat, then add the chicken back to pan.
• Simmer gently for about 5-8 more minutes, spooning the sauce over the chicken. Serve over rice or mashed potatoes when the sauce is bubbly and thickened, and the chicken is cooked through to 165 degrees.

HONEY PECAN BUTTER

Steps:

• Preheat oven 350 degrees. Spread your chopped pecans on a baking sheet.
• Bake the pecans for approximately 8 min but watch them carefully. They burn quick. Set aside and cool.
• Mix butter and honey together. I just used a spatula because my butter was really soft so a mixer is not necessary.
• Once pecans are cooled you can fold them into your honey butter mixture!
• Store in an air tight container or jar. Refrigerate for 1-2 weeks but I'm sure you'll eat it before then! Great gift idea too!

PECAN PRALINE HONEY BUTTER

Steps:

• Preheat oven to 350°. Measure out pecans and then finely mince. Spread minced pecans in a thin layer on sheet pan and bake for 5 to 7 minutes or until light golden brown, watching carefully to prevent burning. Allow to cool completely.
• Blend softened butter, honey, vanilla, cinnamon, and salt until completely combined and smooth. Stir in toasted minced pecans. Serve at room temperature.

PECAN-HONEY BUTTER

Steps:

• Preheat oven to 350 degrees. Bake pecans in a single layer until ligthly toasted and fragrant, stirring occasionally. This should take about 7 minutes. Use your nose to judge when they are done -- they shouldn't smell burned. Cool and finely chop the pecans. (You can make more toasted pecans than you need for this recipe. The toasted pecans can be used for lots of things!).
• Stir together 1/2 cup butter, softened; 1/2 cup chopped toasted pecans, and 2 tbsp honey.
• Store in the refrigerator for up to 1 week, or freeze up to 1 month.

PECAN HONEY BUTTER

Steps:

• Blend first 4 ingredients.
• Fold in pecans.
• Refrigerate in a airtight container.

PECAN COCONUT BUTTER

Steps:

• Grab your handy dandy food processor!! Don't have one? You're dumb. CHRISTMAS PRESENT IDEA!!
• Throw in your coconut flakes and turn your food processor on for 3-5 minutes or until coconut flakes and pulsed down and you have a creamy coconut butter. Sometimes the flakes are just a little different and you'll get more of a chunky butter so either try pulsing it for a bit longer or don't worry about it too much, you will be adding lots more stuff so it's not a huge deal.
• Add in your pecans and turn your food processor back on until pecans are completely pulsed down.
• Now while your food processor is running, start slowly adding your oil until it is to your preferred consistency. I like mine a bit more chunky than totally oily but it's up to you.
• Now while the food processor is STILL running, add your vanilla, salt and honey to it as well.
• Mix until well combined. Add a bit more oil if needed.
• Eat. I eat mine with a spoon but you can always eat it with fruit if need be.

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

Steps:

• Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
• Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
• Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

HONEY ROASTED PECANS RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Line an oven safe dish or a baking sheet with parchment paper.
• In a medium bowl, combine the honey and pecans until thoroughly coated. Sprinkle with a pinch of salt and toss once or twice more.
• Bake for up to 15 minutes. Take care not to over-caramelize the nuts, which will taint the honey flavor.
• Cool at least 10 minutes, and serve. Store in a sealed container for up to six months.
• Enjoy!

LEMON POPOVERS WITH PECAN HONEY BUTTER

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

SALMON SIMPLICITY

Steps:

• In a food processor, pulse pecans until they are as fine like sand. Add butter, honey, brown sugar and cinnamon and pulse until smooth. Add butter to skillet over medium-high heat. When melted add salmon fillet, skin side up. Sear salmon 4 to 6 minutes, depending on thickness. Turn salmon over and sprinkle with salt and pepper. Cook for an additional 4 to 6 minutes. Spread pecan honey butter over salmon. Cover salmon with skillet lid to melt the butter. Serve immediately.

PECAN HONEY BUTTER

Steps:

• Slowly beat the honey into the butter or margarine until well blended.
• Stir in chopped pecans.
• Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or other bread.