This is awesome! I put it on turkey and smoked gouda and pumpernickel sandwiches and then "panini" them on my George Foreman - outstanding! My husband says it is the best sandwich he has ever had! Put the pecan butter between the gouda and the turkey so your bread won't be soggy when it melts.
Brown Sugar-Pecan-Mustard Butter
Photo: Iain Bagwell; Styling: Mary Clayton Carl
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Total: 26 Minutes
- 1/2 cup pecan halves
- 1/2 cup butter, softened
- 1 tablespoon brown sugar
- 3 tablespoons Dijon mustard
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes. Pulse in a food processor until finely ground.
- 2. Stir together butter and next 2 ingredients until sugar dissolves. Stir in ground pecans. Serve immediately, or chill until ready to serve. Let stand at room temperature 20 minutes before serving.
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