Smokey Bones Honey Pecan Butter Recipes

Steps:

• Blend first 4 ingredients.
• Fold in pecans.
• Refrigerate in a airtight container.

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.

Steps:

• Preheat oven to 400°F (200°C). Lightly grease an 8-inch iron skillet.
• In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition.
• In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
• Bake in preheated oven for 20 minutes, or until golden brown. Serve warm with honey butter.

Steps:

• Preheat oven to 350 degrees. Bake pecans in a single layer until ligthly toasted and fragrant, stirring occasionally. This should take about 7 minutes. Use your nose to judge when they are done -- they shouldn't smell burned. Cool and finely chop the pecans. (You can make more toasted pecans than you need for this recipe. The toasted pecans can be used for lots of things!).
• Stir together 1/2 cup butter, softened; 1/2 cup chopped toasted pecans, and 2 tbsp honey.
• Store in the refrigerator for up to 1 week, or freeze up to 1 month.