- 40 grams pecans, Toasted
- 10 grams brown sugar, or to taste
- 600 grams pure cream
Recipe is created for
Toast pecans, about five minutes in a moderate oven should, but take care not to allow the nuts to become scorched.
Once cool enough to touch, place in the TM mixing bowl, along with the brown sugar, and mill for 2 seconds on speed 5. (This made it quite fine as that is what I prefer, adjust to suit individual tastes.)
Place cream in TM bowl and insert butterfly. Whip cream for 1-3 mins on speed 4. I followed the EDC recipe, and the cream that I had separated after 1 minute.
Drain butter with TM basket. I squeeze out excess buttermilk by hand as well, because I usually skip cleaning the butter with chilled water, but you could do that now if you choose, as per EDC recipe.
Return butter to bowl, add in reserved Pecans and Brown Sugar, and then mix for 30-40 seconds on speed 4.
To Create Flavouring
I chose the ratio of sugar to nuts to suit my tastes, but the quantities are easily adjusted to suit anybody elses tastes.
I would recommend serving such a butter on pikelets, or something similar.
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