Time 13m Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees. Spread pecans out on a baking sheet. Bake for aprx. 8 minutes or until the pecans are toasted nicely. They will burn pretty quickly so keep an eye on them and take out before they get too toasted. Set aside to cool. Once pecans are cooled. Mix butter and honey together. I just used a spatula to combine well (a mixer is not necessary). Fold in your pecans until completely incorporated. Store in your refrigerator for 1-2 weeks.
Time 5m Yield 2 1/3 cups Number Of Ingredients 5 Steps:
Blend first 4 ingredients. Fold in pecans. Refrigerate in a airtight container.
Time 13m Yield 1 cup, 6 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees. Bake pecans in a single layer until ligthly toasted and fragrant, stirring occasionally. This should take about 7 minutes. Use your nose to judge when they are done – they shouldn’t smell burned. Cool and finely chop the pecans. (You can make more toasted pecans than you need for this recipe. The toasted pecans can be used for lots of things!). Stir together 1/2 cup butter, softened; 1/2 cup chopped toasted pecans, and 2 tbsp honey. Store in the refrigerator for up to 1 week, or freeze up to 1 month.
Time 50m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes. In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside. Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F. Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt. Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated. Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate. Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
Time 5m Yield 2 cups. Number Of Ingredients 3 Steps:
In a bowl, combine all ingredients; stir until creamy. Store in the refrigerator.
Yield 8 Number Of Ingredients 7 Steps:
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell. Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
More about “pecan honey butter recipes”
Time 35m Yield 6 servings. Number Of Ingredients 9 Steps:
Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.
