Dixie Pecan Butter

This Southern-style pecan butter starts with whole pecans toasted in real butter in a cast iron skillet, then ground with honey, soy sauce, and salt. The result is a rich, spreadable nut butter with a complexity that store-bought peanut butter can’t touch.

Toasting the pecans in butter rather than dry-roasting them makes a huge difference. The butter infuses into the nuts as they toast, so when they go into the nut mill, you’re grinding butter-soaked pecans that are already halfway to creamy. The natural oils release faster and the texture comes together smoother.

The soy sauce is a sneaky addition. Just a half teaspoon adds a savory, umami undertone that makes the honey taste sweeter by contrast. You won’t taste soy sauce in the finished butter, but you’d miss it if it wasn’t there.

Chef Tips

• Watch the pecans closely while toasting. They go from golden to burned fast, especially in butter. Stir constantly.
• Let the toasted pecans cool completely before grinding. Hot nuts can seize up in the nut mill and the heat can break down the honey.
• A food processor works if you don’t have a nut mill. Run it in long pulses, scraping the sides often, until the oils release and it goes smooth.
• Store in a sealed jar in the fridge. The butter firms up when cold, so let it sit at room temperature for a few minutes before spreading.

Variations

• Add a pinch of cinnamon or a scrape of vanilla bean for a sweeter spread.
• Use maple syrup instead of honey for a more distinctly Southern flavor.
• Fold in a tablespoon of cocoa powder for a chocolate pecan butter.