Smokey Bones Honey Pecan Butter Recipes

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SMOKEY BONES HONEY PECAN BUTTER



Smokey Bones Honey Pecan Butter image

Side dishes should never be an afterthought, but with the demands of holiday entertaining it is tempting to devote all your energies to presenting an extraordinary main dish -- accompanied with a side dish out of a can. This holiday season, Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S., is here to help.

Provided by asinger

Categories     Fruit

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 3

1/2 cup pecans, halved
1 lb unsalted butter, softened
1/4 cup clover honey

Steps:

  • Preheat oven to 350°F
  • Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature.
  • Chop cooled pecans.
  • Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
  • Blend on low speed adding honey and continue until all ingredients are well mixed.
  • Place in serving dish or bowl and refrigerate until ready for use.
  • Serve with warm cornbread.

Nutrition Facts : Calories 388.9, Fat 40.8, SaturatedFat 23.7, Cholesterol 97.6, Sodium 5.3, Carbohydrate 7.8, Fiber 0.5, Sugar 7.2, Protein 0.9

HONEY, HOT SAUCE AND PECAN COMPOUND BUTTER



Honey, Hot Sauce and Pecan Compound Butter image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 2h20m

Yield 1 cup

Number Of Ingredients 4

1/4 cup pecans
2 sticks (1 cup) salted butter, soft at room temperature
2 to 3 tablespoon hot sauce
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, about 8 minutes. Let cool.
  • Grind the pecans to a fine powder in a food processor. Add the butter, hot sauce and honey and pulse until combined and smooth. Using a rubber spatula, turn out the butter onto a sheet of plastic wrap and form into a log. Refrigerate until firm, about 2 hours. When ready to use, cut into discs.

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