Apple Cinnamon Butter Board
Putting my own twist on the viral “Butter Board” trend with an Apple Cinnamon butter topped with Maple Praline Candied Pecans. I already can’t wait to make this for Thanksgiving for family to enjoy! SUCH a delicious spread over warm dinner rolls!
Ingredients:
For the Apple Spice Butter:
1/2 cup room temperature unsalted butter
1/4 cup maple syrup
1 tsp apple pie spice
1/4 cup powdered sugar
For the Maple Praline Candied Pecans:
3/4 cup maple syrup
1 cup heavy whipping cream
1 cup chopped pecans
Directions:
For the Apple Spice Butter:
In a stand mixer, or a large bowl with an electric hand mixer, cream your butter, syrup, apple pie spice and powdered sugar in your mixing bowl until smooth and creamy. About 5-7 minutes.
For the Candied Pecans:
In a small saucepan, combine the 3/4 cup maple syrup and 1 cup whipping cream. Bring to a boil, and allow to boil for about 20 minutes, stirring frequently.
Remove from heat and allow to cool until just warm. Add your chopped pecans.
To assemble your butter board:
Grab a charcuterie, serving or cutting board to serve on. Smear a small dab of butter on the board, and stick a sheet of parchment paper on the board, using the butter spread as an adhesive. (Tip, bake your parchment sheet for a more aesthetic look).
Generously spread your butter on the parchment paper using a rubber spatula or buttercream knife. Do not spread too thin that you cannot scoop off with a serving knife.
Spoon on the candied pecans and maple caramel generously.
Enjoy with fresh bread or dinner rolls.