Maple Pecan Butter 6.000

Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 16, 2015

Spread this one around all Thanksgiving weekend: at the holiday table, on whole-wheat toast for breakfast or on a slice of pumpkin bread at teatime.

Make Ahead: The butter can be refrigerated, tightly covered, for up to 3 days in advance; or wrap it tightly in plastic wrap, then seal inside a freezer zip-top bag and freeze for up to 1 month.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 2/3 cup; enough to fit into a 6-ounce ramekin

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 tablespoons maple syrup
  • 1/2 ounce unsalted pecan halves, toasted and finely chopped (see NOTE)
  • Flaked sea salt, for garnish (optional)


Mash together the butter and maple syrup in a medium bowl until well combined and smooth.

Fold in the chopped, toasted pecans until evenly distributed. Cover with plastic wrap directly on the surface and refrigerate until ready to use.

Just before serving, sprinkle with the sea salt, if desired.

NOTE: Toast the pecans in a small, dry skillet over medium-low heat for a few minutes, shaking the pan as needed to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before chopping.

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Recipe Source

Adapted from "Sarabeth's Good Morning Cookbook: Breakfast, Brunch, and Baking," by Sarabeth Levine with Genevieve Ko (Rizzoli, 2015).

Tested by Bonnie S. Benwick.

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