Butterscotch Pecan Butter
This post is going to test your will power. Trust me.
If you love pecans and you love butterscotch, then I'm sure to be your new BFF. But, if you lack the much needed will power that is going to be required, then we may have a love-hate relationship form instead. So, if you fall into the 'I can't stop eating pecan butter by the spoon' category, save yourself the grief and don't make this. However, if you can practise restraint and limit yourself to a little everyday, go ahead and proceed with the below.
2 cups pecans
1/2 cup butterscotch chips
1/2 tsp vanilla
Preheat oven to 325F. Line baking sheet with pecans and toast for 8-10 minutes watching carefully so as not to burn them. Allow to cool slightly.
Place toasted pecans into a food processor and process for 5-8 minutes, stopping occasionally to scrape down sides of the bowl as needed.
Meanwhile melt butterscotch chips in microwave in 30 second intervals, stirring in between.
Once pecans are smooth and creamy add in melted butterscotch and vanilla. Process for another 2-3 minutes.
Store in air-tight container in refrigerator.
**Pecan butter firms up in fridge, allow to sit at room temperature before using.