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Spiced Pecan Butter

Spiced Pecan Butter

Serves: 8

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1/2 cup finely chopped pecans
1 cup (2 sticks) unsalted butter, softened
1 tablespoon molasses
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice


Heat the oven to 350 degrees. 

Place the pecans on a rimmed baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool to room temperature.
In a stand mixer fitted with the paddle attachment, whip the butter until soft and fluffy, 1 to 2 minutes. Add the pecans, molasses, salt, cinnamon and allspice and whip, scraping down the sides of the bowl as needed, until fully incorporated, about 1 minute.

To store, tightly wrap with plastic wrap or parchment paper and form into a log. Refrigerate for up to 2 weeks or freeze for up to 2 months.

About the recipe

This fall-inspired compound butter is a wonderful accompaniment to pancakes, waffles or pumpkin bread.