Butter Pecan Mousse Recipes

HOMEMADE PECAN BUTTER

Homemade Pecan Butter image

Pecan butter is easy to make and tastes absolutely incredible! Feel free to to double or maybe even triple the amount of pecans in order to make a bigger batch (you may find it easier to toast the pecans in the oven at that point). Recipe yields 1 cup as written.

Provided by Cookie and Kate

Time 15m

Number Of Ingredients 3

Ingredients

8 ounces (about 2 cups) high quality pecans, either whole or in pieces
Sea salt, to taste
Dash of ground cinnamon (optional)

Steps:

Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don't let them burn!). This will take about 4 to 8 minutes.
Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your machine-my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy Blendtec and Vitamix blenders can turn it into butter in a minute or two.
Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.
Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so-obviously, don't eat it if you see or smell any signs that it has gone bad.

Nutrition Facts : ServingSize 2 tablespoons, Calories 196 calories, Sugar 1.1 g, Sodium 0 mg, Fat 20.4 g, SaturatedFat 1.8 g, Carbohydrate 3.9 g, Fiber 2.7 g, Protein 2.6 g, Cholesterol 0 mg

BUTTER PECAN CRUNCH

Butter Pecan Crunch image

My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 7

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
2 cups milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 Heath candy bars (1.4 ounces each), crushed

Steps:

Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

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