My master plan was to make a southern sweet pecan butter to spread on corn muffins. Because things rarely stay simple around here, the pecan butter turned into sorghum and bourbon pecan butter and the corn muffins turned into streusel-topped, peach-stuffed corn muffins. The original idea would have been blue skies, but my new plan was blue skies with puffy white clouds – more interesting and dynamic.
The glorified pecan butter was crazy-spread-it-on-almost-everything-good! It’s sweet, nutty, a little boozey, and would be so incredible on a biscuit or a plain-ol’ piece of cornbread. The one thing the pecan butter was not good with was my corn muffins. It totally distracted from the muffin’s complex flavor. My plan was still a win because I now have pecan butter to eat right off of that cute blue spoon and to-die-for muffins!
Before we get to the pecan butter recipe, I want to let you know that if you love Southern food, you won’t want to miss the premiere of Southern Uncovered on Ovation TV – this Sunday, June 14th at 8pm EST:
James Beard Award-winning food and travel writers, Matt and Ted Lee, uncover the unexpected bites and sights in their hometown of Charleston, South Carolina. From Lowcountry oyster roasts to an undersea winery and dinner that comes with a side of dance lessons, Matt and Ted prove there’s far more to Charleston’s food scene than the tour guide lets on.
I’ve only been to Charleston once and I had some of the best food of my life there. Some day I will make it back to McCrady’s – I dream of it! I can’t wait to hear what the Lee Brothers have to say!
Here’s a sneak peak of Southern Uncovered:
Southern Sorghum and Bourbon Pecan Butter Recipe
This recipe is super easy to make if you have the right tool – a really powerful blender or food processor. (I’ve made pecan butter in a weak food processor before, so I know that it can be done; you may end up overheating and possibly breaking your machine in the process.)
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Southern Sorghum and Bourbon Pecan Butter
My master plan was to make a southern sweet pecan butter to spread on corn muffins. Because things rarely stay simple around here, the pecan butter turned into sorghum and bourbon pecan butter and the corn muffins turned into streusel-topped, peach-stuffed corn muffins. The original idea would have been blue skies, but my new plan was blue skies with puffy white clouds - more interesting and dynamic.
- 2 cups pecans
- 2 tablespoons sorghum molasses
- 2 tablespoons bourbon whiskey
- 2 teaspoons vegetable oil
Blend all ingredients in a powerful blender (like a Vitamix or a BlendTec) until completely smooth.
This nut butter is quite thick. If you prefer a thiner, more spreadable nut butter, add more oil to the mix a teaspoon at a time until you are happy with the consistency.
Yield: 1 cup
Note: This post was sponsored by Ovation TV.