Sunday Brunch: Maple Pecan Butter

Maple Pecan Butter

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Makes 2 Logs

2 sticks unsalted butter, softened
1/2 cup pure maple syrup
2 ounces pecans, finely chopped (1/3 cup)

Prep Day: In a medium bowl, using an electric mixer set on medium-high, beat all ingredients until combined. Divide mixture in half and spoon onto two 15- by 12-inch pieces of parchment paper. Roll butter, in parchment, into 1 1/2-inch-thick logs; twist ends of parchment to seal. Refrigerate until ready to use or up to 2 weeks or freeze wrap and freeze.

Serve Day: Thaw, slice, and spread over waffles, pancakes, and toast.

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