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Jalapeño-Pecan-Mustard Butter

Yield Makes 2 1/2 cups


  • 1/2 cup chopped pecans
  • 2 cups butter or margarine, softened
  • 1/3 cup Creole mustard
  • 1/4 cup minced red onion
  • 2 garlic cloves
  • 2 jalapeño peppers, seeded and minced
  • Garnish: fresh thyme sprigs

How to Make It

  1. Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.

  2. Stir together pecans, butter, and next 4 ingredients in a large bowl until well blended. Garnish, if desired.