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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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.