Honey, pecan and cinnamon butter

Honey, pecan and cinnamon butter

Stash this easy pecan butter with honey and cinnamon in the freezer, ready to slice and add to pancakes, toast, porridge or banana bread. It’s a breakfast game changer.

Honey, pecan and cinnamon butter

Try our smoky chilli and lime butter on savoury dishes.

  • Time icon Hands-on time 10 min.

Stash this easy pecan butter with honey and cinnamon in the freezer, ready to slice and add to pancakes, toast, porridge or banana bread. It’s a breakfast game changer.

Try our smoky chilli and lime butter on savoury dishes.

Nutrition: Approx per 10g disc

Calories
74kcals
Fat
8.2g (5.2g saturated)
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0g
Salt
0.2g

Ingredients

  • 250g block unsalted butter (room temperature)
  • 75g lightly crushed pecans
  • ½ tsp ground cinnamon
  • 3 tbsp runny honey
  • ¼ tsp salt
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Method

  1. Roughly dice the butter before you begin mixing it with the other ingredients to ensure an even distribution of the flavourings.
  2. Put a quarter of the softened butter in a pan over a medium heat and, as soon as it begins to foam, add 75g lightly crushed pecans. Cook gently, swirling the pan occasionally, for 5 minutes until the butter browns and the pecans darken. Turn off the heat and add ½ tsp ground cinnamon, 3 tbsp runny honey and ¼ tsp salt. Stir to combine, then leave to cool. Pour the mixture into the remaining butter.
  3. To mix, you can either use a stand mixer with a paddle attachment to beat the butter and ingredients together (this gives a coarser finish, flecked with pecans). Or pop everything in a food processor to whizz all the ingredients into a smooth butter,  or stir ingredients into the butter with a wooden spoon (make sure your butter is super-soft to save on elbow grease).
  4. Once your butter is evenly mixed and tastes the way you want it to, it’s ready to use. Or wrap and freeze it, ready to be used whenever a dish needs something extra. Shape the softened butter into a sausage on a sheet of cling film, then wrap it up tightly, securing both ends by twisting or tying a knot. Put it in the freezer, where it will keep for up to 3 months. Whenever you need an instant hit of flavoured buttery goodness, slice off a thick coin or two from frozen, depending on how much you need, then rewrap and return the log to the freezer. Let the coins thaw for 20 minutes at room temperature or put straight in a hot pan to melt and baste whatever you’re cooking.

Nutrition

Calories
74kcals
Fat
8.2g (5.2g saturated)
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0g
Salt
0.2g

delicious. tips

  1. Use it to… make breakfast worth taking time over – melt it over pancakes, stir into porridge or spread on toast.

Buy ingredients online

Recipe By

Tom Shingler

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