Roasted Bourbon Pecan Butter

재료

2 tblsp pure maple syrup

1 tsp packed brown sugar

3 tblsp bourbon

½ c raw pecans, chopped

1 c salted butter, softened

방향

Heat oven to 350°.

Line cookie sheet with foil or silicone baking mat.

In small bowl, beat maple syrup, brown sugar and 1 tablespoon of the bourbon with whisk.

Add pecans, and stir to coat evenly.

Transfer nuts to cookie sheet.

Bake 15 to 20 minutes, stirring occasionally, until toasted.

Cool 10 minutes.

Meanwhile, in large bowl, beat butter and remaining 2 tablespoons bourbon with electric mixer on medium speed until bourbon is fully whipped into butter.

Using rubber spatula, fold in cooled pecans.

Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.