Honey Hot Sauce And Pecan Compound Butter Recipes

PECAN-HONEY BUTTER

Steps:

• Preheat oven to 350 degrees. Bake pecans in a single layer until ligthly toasted and fragrant, stirring occasionally. This should take about 7 minutes. Use your nose to judge when they are done -- they shouldn't smell burned. Cool and finely chop the pecans. (You can make more toasted pecans than you need for this recipe. The toasted pecans can be used for lots of things!).
• Stir together 1/2 cup butter, softened; 1/2 cup chopped toasted pecans, and 2 tbsp honey.
• Store in the refrigerator for up to 1 week, or freeze up to 1 month.

HONEY, HOT SAUCE AND PECAN COMPOUND BUTTER

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, about 8 minutes. Let cool.
• Grind the pecans to a fine powder in a food processor. Add the butter, hot sauce and honey and pulse until combined and smooth. Using a rubber spatula, turn out the butter onto a sheet of plastic wrap and form into a log. Refrigerate until firm, about 2 hours. When ready to use, cut into discs.

SMOKEY BONES HONEY PECAN BUTTER

Steps:

• Preheat oven to 350°F
• Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature.
• Chop cooled pecans.
• Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
• Blend on low speed adding honey and continue until all ingredients are well mixed.
• Place in serving dish or bowl and refrigerate until ready for use.
• Serve with warm cornbread.