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Homemade Maple Pecan Butter

Homemade Maple Pecan Butter

Elaine Khosrova
Spread on pancakes or French toast, or serve with hot biscuits and smoked ham.


  • ½ cup toasted cooled pecan halves
  • 4 ounces 1 stick unsalted butter, softened
  • 1 tablespoon confectioners’ sugar
  • ¼ teaspoon maple extract
  • ⅛ teaspoon salt


  • In food processor fitted with a chopping blade, pulse pecans until coarsely chopped. Add remaining ingredients, and pulse several times to blend, scraping down sides of bowl in between.
  • After blending the butter and seasonings, let the mixture stand for an hour at room temperature, allowing the flavors to develop. Taste, and adjust the seasonings if desired.
  • Wrap the flavored butter well in plastic wrap, waxed paper, or parchment paper to protect its freshness, and store in an airtight container in the refrigerator.


A food processor or electric mixer is helpful for blending all the ingredients quickly. If you have neither, the flavoring ingredients can be finely chopped with a knife, and everything may be mixed by hand, using a wooden spoon, until well blended.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.