About this recipe: This is a delicious tasting spread, made by processing together butter, toasted pecans, vanilla extract and light brown soft sugar. It's fantastic on toast, bagels or muffins.
Really good! We'll be making this again for an upcoming family breakfast -- it would top pancakes or any breakfast breads beautifully. - 13 May 2010 (Review from Allrecipes US | Canada)
I made 1/2 recipe to try this out. I didn't toast the pecans, because nuts usually come roasted anymore. And, I don't like the bitter or slightly burnt taste they get when toasted further. I used a hand emulsion blender for easier clean-up, and chopped the nuts by hand to a ground consistency. I wasn't able to get a strong "butter pecan" flavor. It wasn't bad, it just didn't taste like much more than the ingredients were butter and brown sugar with some ground nuts. Maybe, a drop of butter pecan flavoring may have given it that butter pecan flavor that I was expecting, not sure? This might be good on some pancakes as a change to regular butter, though, with some pancake syrup. - 15 Oct 2010 (Review from Allrecipes US | Canada)
Served this today on waffles, and it was a nice change from regular butter/margarine. I used ICBINB spread, and the only thing that I wasn't crazy about was the grainy texture from the brown sugar. I'm used to making fruit butters or adding honey, cinnamon or extracts where the texture is always smooth. The graininess didn't kill it for me, it was just different, and the butter-pecan flavor definitely came through nicely. Don't skip toasting the nuts, as it really enhances the pecan flavor in this butter. Thanks Carrie Mae for this new variation on a flavored butter. - 12 Feb 2012 (Review from Allrecipes US | Canada)