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Vanilla bean-pecan butter (recommended with banana bread) by


1/2 cups pecans
2 tablespoons light brown sugar
2 tsp. bourbon (optional)
1/2 tsp. pure vanilla extract
2 sticks unsalted butter, softened
1/2 vanilla bean, seeds scraped
Pinch sea salt
1/2 tablespoons canola oil


1)In a medium heated pan, combine oil and pecans and toast for 1-2 minutes.
2)Combine pecans and brown sugar into a food processor and pulse until coarsely chopped. If using, add the bourbon, then vanilla, butter, vanilla seeds, and salt and pulse again until mixture is smooth.
3)Place into a bowl and cover with plastic wrap. Refrigerate for at least 1 hour (24 hours at most). Let soften before using.

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