This sweet, nutty butter is pure goodness on top of banana french toast or buttermilk pancakes. If you want to get really indulgent, use this butter to make a cinnamon roll filling. How would you enjoy your pecan cinnamon sugar butter?
1/2 c. homemade butter
1 tbsp. demara sugar
1 tsp. finely crushed pecans
1 tsp. cinnamon
The best way to crush pecans is to place them in a ziploc bag and give them a few good whacks with a rolling pin. Alternatively, you could use a food processor, but this really takes the fun out of it.
Using a spoon or your hands, blend the crushed pecans into the softened butter. Mix the sugar and cinnamon into the butter.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
Notes on ingredients: Demara sugar or turbinado sugar is well worth keeping on hand, and is really delicious in this recipe.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.