Homemade Dried Apricot Jam
Serves 48 1-tablespoon servings
Cooks in 6 hours and 0 minutes
recipe
Spiced Pecan Butter
51
Serves: 8
Hands On Time:
Total Time:
Ingredients
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
Instructions
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. 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.
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.
About the recipe
This fall-inspired compound butter is a wonderful accompaniment to pancakes, waffles or pumpkin bread.
