Best Fresh Apricot Praline Butter Recipes

Fresh Apricot Praline Butter image

Provided by Manami

Categories Breakfast

Time 20m

Yield 2 cups

Number Of Ingredients 9

4 tablespoons unsalted butter
2 1/2 cups sliced fresh apricots
1/2 cup apricot preserves
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons heavy cream
1 tablespoon rum (optional)
1/2 cup toasted chopped pecans

Steps:

Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
Bring mixture to a boil, and boil without stirring 3-5 minutes.
Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).

Nutrition Facts : Calories 878.1, Fat 49.2, SaturatedFat 19.8, Cholesterol 81.6, Sodium 57.3, Carbohydrate 114.7, Fiber 7.1, Sugar 85, Protein 6.5

Praline Butter image

Provided by the_cookie_lady

Time 15m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

1/4 cup granulated sugar
1/2 cup coarsely chopped pecans
1 tablespoon butter or 1 tablespoon margarine
1/2 cup softened butter or 1/2 cup margarine
1/2 teaspoon vanilla extract

Steps:

In a heavy 6-inch skillet evenly spread out the sugar.
Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
Carefully add pecan and 1 tbl butter or margarine.
Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
Cool. Break into small clusters.
Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
If not serving immediately, cover and chill.
Let the butter stand at room temperature for about 1 hour before serving.