Pecan Butter

• ¾ cup pecans, finely chopped
• 1½ cups unsalted butter

Mix the pecans and butter together in a small skillet. Slowly heat until the butter turns a nice hazelnut shell color. Turn the heat off, let steep until lukewarm, then strain into a small sterilized container through a sterilized tea strainer, pushing on the mesh with a sterilized spatula to extract as much butter as possible. Any leftovers of this or any nut butter can be kept frozen for 2 we