Pecan Butter
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
shelled |
|
| ½ | each |
lemon
juice of |
|
| ¼ | cup |
butter
unsalted |
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
shelled |
|
| 0.5 | each |
lemon
juice of |
|
| 59 | ml |
butter
unsalted |
|
| 5 | ml |
worcestershire sauce
|
|
Directions
Spread pecans on cookie sheet and roast in preheated 350℉ (180℃) F oven 10 minutes.
Coarsely chop half the roasted pecans and reserve for garnish.
Put remaining pecans in blender or food processor container.
Add butter, lemon juice and Worcestershire sauce; blend until very smooth.
