Best 7 Maple Pecan Butter Recipes

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

MAPLE BUTTER-PECAN ICE CREAM

Steps:

• Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
• In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
• Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

GREEN BEANS WITH MAPLE-PECAN BUTTER

Steps:

• Cook beans in large pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well. Return water to boil and repeat with remaining beans.
• In small heavy skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add pecans and toast, stirring constantly, until light brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.
• In electric mixer fitted with paddle attachment, whip butter until smooth, about 1 to 2 minutes. Add maple syrup and pecans, stirring by hand to incorporate. Set aside.
• In 10-inch skillet over moderately high heat, heat 2 tablespoons canola oil until hot but not smoking. Add half green beans and sauté until hot, about 3 to 5 minutes. Transfer to large bowl and repeat with remaining beans and oil. Add maple-pecan butter and toss to combine. Sprinkle with salt and pepper and serve immediately.

BUTTER PECAN CRUMBLE PANCAKES WITH HOMEMADE CINNAMON MAPLE BUTTE

Steps:

• FOR BUTTER:.
• With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
• FOR TOPPING:.
• Preheat the oven to 350°F Combine the flour and sugar in a bowl. Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Add the pecans, and use your fingers to toss together and incorporate into the mixture.
• Spray a baking sheet with non-stick spray. Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp.
• PANCAKES:.
• In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
• Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan. Top each pancake with some of the pecan crumble and maple syrup.

MAPLE-BUTTER PECAN SHAKE

Steps:

• Place milk, pecans, and maple syrup in a blender and blend to break down the pecans and mix thoroughly, about 30 seconds.
• Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
• Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
• Pour into a chilled glass or glasses, and serve at once.

MAPLE PECAN BUTTER

Steps:

• Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
• Fold all ingredients together and chill.
• When almost firm, place flavored butter onto wax paper and roll into a log.
• Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
• Let butter soften before using for best flavor.

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER

Steps:

• Preheat the oven to 200 degrees F.
• In a large mixing bowl, whisk the buttermilk, eggs and vanilla together until well combined. In a separate bowl, mix together the flour, baking powder, baking soda, salt and granulated sugar. Combine the wet ingredients with the dry, and stir with a spoon to get rid of lumps. Fold in the ground pecans and most of the melted butter, and whisk until the batter is smooth.
• Heat a griddle or skillet over medium-low heat; swirl in a little melted butter to keep the pancakes from sticking. In batches, ladle the batter onto the griddle. When just set, lightly press the bananas into the batter. Continue cooking until the pancakes are golden on the bottom and small bubbles appear on the surface, about 2 minutes more. Flip and cook until golden on the reverse side, another 3 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.
• To serve: Stack the pancakes on plates, then slice the maple butter and layer it between stacks. Place in the oven for 1 1/2 minutes to melt. Dust with confectioners' sugar and sprinkle with candied pecans. Serve hot.
• In mixing bowl, mash the butter, maple syrup and honey together with a rubber spatula until well blended. Transfer to parchment or wax paper, roll in to a log, and twist the ends. Chill in the refrigerator for 30 minutes.