Vanilla Bean Pecan Butter
Making your own butter compounds can turn an ordinary recipe into something quite extraordinary. I made this butter as a component for my recipe for Roasted Brussels Sprouts with Pomegranate Molasses and Vanilla Bean Pecan Butter (on Key Ingredient). I found this is delicious with my recipe for Gingerbread-Pumpkin Waffles (also on my blog and Key Ingredient).
- 6 tablespoons unsalted butter, slightly softened
- 1 vanilla bean, seeds scraped or 2 teaspoons vanilla bean paste
- 1/4 cup toasted pecans, chopped
- 1 tablespoon maple syrup, optional
Preparation time 5mins
Cooking time 35mins
Adapted from foodiewife-kitchen.blogspot.com
Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and maple syrup (if using). Cover and refrigerate for at least 30 minutes before serving.
NOTE: You can make this several days ahead of time, or even roll it with parchment paper or wax paper and freeze. Slice and use as needed.