This Totally Terrific Toasted Pecan Butter is a perfect way to include some healthy fats in your LCHF diet. I created a new approach to prepare toasted pecan butter. Instead of brown sugar the butter is browned to get a delicious, nutty flavor. Pecans are also toasted — but not just boringly in a dry skillet or oven. No, they are toasted together in an ample amount of good old butter. Therefore the pecans will be crispy, buttery and toasted outside, and chewy inside. They’ll get a texture which is totally irresistible!
Combined with some more softened butter, sweetener, vanilla (and other spices, if you like), the result is beyond heavenly. This, you cannot resist!
Tips for making the Totally Terrific Toasted Pecan Butter
Making the Totally Terrific Toasted Pecan Butter might sound more complicated than it really is. The most important thing is to cook the butter and pecan mixture until brown enough but not burned. If you are unsure, it’s better to stop cooking earlier than later. A little bit less browned mixture still tastes good, while burned mixture tastes everything else but good.
You can speed up the cooling process of the butter and pecan mixture by placing the hot mixture in the fridge for a while. Don’t keep it there too long, otherwise it gets too hard and is difficult to mix with the rest of the ingredients.
Let’s take a look how to make this terrifically tasty toasted pecan butter:
I prefer to chop my pecans with a knife.
1/2 cup (120 ml) pecans give enough crunch and flavor. (Tried and tested!)
Heat a skillet over medium heat. Place 1/4 cup (60 ml = 2 oz = 55 g) of the butter and all pecans on the hot skillet.
Cook and stir…
…until the color of the mixture is nicely brown. The pecans are crispy, toasted and buttery outside and chewy inside. (I’m drooling when I’m writing this…)
Remove the mixture from the skillet and let cool down. Because I’m impatient I always cool it in the fridge. It doesn’t take long before the mixture has reached the right consistency. Below is the hot mixture.
When the butter and pecan mixture has cooled down and solidified to the consistency of softened butter, it’s time to continue with the rest of the ingredients.
Place the rest of the butter (1/4 cup = 60 ml = 2 oz = 60 g) preferably in a deep and narrow bowl. Deep and narrow bowl just makes the beating easier and the mixture is fluffy in no time.
Add the sweetener.
Beat the mixture…
…until fluffy and pale.
Add the vanilla extract. If you use cinnamon or other seasonings, now it’s time to add them as well.
Add the chilled butter and pecan mixture.
Here we go.
Beat again…
…until fluffy. Ready! Most of the pecans have crushed and almost incorporated into the butter to give some more nutty flavor, but some of them are larger pieces which create a delicious crunch.
- 1/2 cup = 120 ml = 4 oz = 115 g organic, unsalted butter, softened
- 1/2 cup = 120 ml chopped pecans
- 3 tablespoons = 1 oz = 30 g Confectioner’s Style Swerve (or other powdered sweetener)
- 1/2 teaspoon organic vanilla extract
- (optional: 1/2 teaspoon ground organic Ceylon cinnamon)
- Heat a skillet over medium heat. Add 1/4 cup (60 ml = 2 oz = 55 g) butter and all pecans.
- Cook, constantly stirring, until both the butter and the pecans have reached brown color. The color can be quite brown but not burned at all.
- Remove the butter and pecan mixture from the skillet and let it cool down to room temperature or slightly cooler. It should solidify to the consistency of softened butter. You can also chill the mixture in the fridge, but be careful that it doesn’t become too hard.
- When the butter and pecan mixture has cooled down, place the rest of the butter (1/4 cup = 60 ml = 2 oz = 60 g) in a deep and narrow bowl. Add the sweetener and beat with an electric mixer until fluffy.
- Add the vanilla extract, (the cinnamon if you use it) and the cooled butter and pecan mixture. Beat again with an electric mixer until fluffy.
- Serve immediately. Store in the fridge, and take to room temperature 30 minutes before serving.
| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 6.3 g | 129.4 g | 2.9 g | 1208 kcal |
| Per tablespoon: | 0.4 g | 9.2 g | 0.2 g | 86 kcal |
Tips for variation and for use
You can slather slices of toasted low-carb bread with this delicious compound butter.
As this treat is quite like buttercream, you can use it as frosting, too. I recommend pumpkin spice muffins frosted with this Totally Terrific Toasted Pecan Butter (featured in the photos), the taste is out of this world!
I love to spice my toasted pecan butter with cinnamon. I’m sure that other warm spices like gingerbread spices and pumpkin pie spice (my favorite!) go well with this goodie.
If you prefer even more crunch, nothing prevents you from toasting some more chopped pecans in an ample amount of butter and stirring them to the ready toasted pecan butter.
By the way, this Totally Terrific Toasted Pecan Butter is pretty sweet, so in case you are not in favor of overtly sugary tastes, you can start with 2 tablespoons Swerve and add more if needed.
P.S. My Facebook page just reached 100,000 likes milestone. When I started the FB page approximately a year ago, I couldn’t have even dreamed of getting that many fans. I’m completely speechless and truly thankful for all my readers who made it happen! Thank you, thank you, thank you!
Awesome on cream cheese pancakes,
You don’t even need syrup. YUM!
Awesome! Great to hear you like it!
Dear friend,
You look awesome like a Barbie doll and all new food you introduce is sooooo good no words to express.
Long live my friend God bless u.let my friend soar and roar to greater heights.
Well wisher
Nicky
Thank you so much, Nicky, for your very kind words!