Best 6 Pecan Honey Butter Recipes

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Pecan honey butter is a delightful and versatile spread that can elevate the flavors of various dishes. With its sweet, nutty, and buttery taste, it is a perfect accompaniment to breakfast items like pancakes, waffles, and toast. It also adds a touch of sophistication to grilled meats, roasted vegetables, and even ice cream. Whether you are looking for a simple recipe to make at home or seeking inspiration for incorporating pecan honey butter into your culinary creations, this article will guide you through the process of selecting the right ingredients, understanding the cooking techniques, and exploring creative serving suggestions.

Here are our top 6 tried and tested recipes!

PECAN HONEY BUTTER



Pecan Honey Butter image

This honey pecan spread is perfect for any type of bread, let it be breakfast, dinner, or holiday meals. It works with everything, even as a snack! Try with warm cornbread.

Provided by BoobyBabyMommy

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 16

Number Of Ingredients 3

½ cup pecan halves
1 pound unsalted butter, softened
¼ cup clover honey

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.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 4.8 g, Cholesterol 61 mg, Fat 25.4 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 14.8 g, Sodium 3.3 mg, Sugar 4.5 g

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER



Cornmeal Pancakes with Honey-Pecan Butter image

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Fry     Kid-Friendly     Pecan     Cornmeal     Fall     Honey     Sour Cream     Bon Appétit     Small Plates

Yield Makes about 10

Number Of Ingredients 17

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

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.

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER



Louisiana Sweet Potato French Toast With Pecan Honey-Butter image

This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.

Provided by Random Rachel

Categories     Breakfast

Time 55m

Yield 4 french toast sandwiches, 4 serving(s)

Number Of Ingredients 19

1 large louisiana sweet potato
2 ounces cane syrup
4 ounces cream cheese
1 teaspoon kosher salt
1 tablespoon cinnamon
1/2 nut nutmeg, grated with microplane
1 cup pecans, coarsely chopped
1 cup unsalted butter
1 cup honey
8 slices hearty white bread or 4 slices thick-sliced challah
2 egg yolks
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 nut nutmeg, grated
1 tablespoon vanilla
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 cup milk
1/2 tablespoon unsalted butter

Steps:

  • For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
  • Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
  • Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
  • Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
  • For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
  • Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
  • Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

PECAN-TOPPED CORNBREAD WITH HONEY BUTTER



Pecan-Topped Cornbread with Honey Butter image

Make mouths instantly water with fresh-from-the-oven cornbread fortified with creamed corn and sprinkled in pecans. Make it even better-serve it with whipped honey butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup butter or margarine, melted
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1 can (14.75 oz) cream-style corn
1/4 cup chopped pecans
1/2 cup butter, softened (do not use margarine)
1/4 cup honey
Dash salt

Steps:

  • Heat oven to 375°F. Spray 9- or 8-inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
  • Serve warm cornbread with honey butter.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 85 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 13 g, TransFat 0 g

PECAN-HONEY BUTTER



PECAN-HONEY BUTTER image

Categories     Nut     Breakfast     Quick & Easy

Number Of Ingredients 4

1/2 cup softened butter
1/3 cup toasted, chopped pecans
2 Tb honey
1/4 tsp cinnamon

Steps:

  • Stir together all ingredients until blended. Chill until ready to serve.

HONEY-PECAN BUTTER



HONEY-PECAN BUTTER image

Categories     Condiment/Spread     Nut     Breakfast     Bake     Vegetarian

Yield 1 cup

Number Of Ingredients 3

1/2 cup pecans
1/2 cup butter
1/4 cup honey

Steps:

  • 1. Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. 2. Chop nuts in food processor or blender. 3. Beat butter and honey together until smooth. Add pecans. 4. Serve with Pumpkin Pancakes.

Tips:

  • Soften the butter to room temperature: This will make it easier to mix and spread.
  • Use fresh honey: Fresh honey has a more flavorful taste than processed honey.
  • Toast the pecans: Toasting the pecans will bring out their nutty flavor.
  • Don't overmix the butter: Overmixing can make the butter grainy.
  • Chill the butter before serving: This will help it to hold its shape.
  • Serve the butter with toasted bread, muffins, or waffles: This is a classic way to enjoy pecan honey butter.
  • Use the butter in your favorite recipes: Pecan honey butter can be used in a variety of recipes, such as cookies, cakes, and pies.

Conclusion:

Pecan honey butter is a delicious and versatile spread that can be enjoyed in many different ways. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, pecan honey butter is sure to please. So next time you're looking for a new way to enjoy your favorite foods, give pecan honey butter a try. You won't be disappointed!

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