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.
 
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.