Jalapeño-Pecan-Mustard Butter

Recipe from

Southern Living


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


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

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

September 2003
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