Well I definitely love this topping on my pancakes, waffles, and toasted bread slice.
My husband and I are huge fans of a breakfast place called ‘The Lunch Bell’ in our city Newport News. It is very famous for its breakfast and lunch menu. They serve pure quality food and we always order ‘sweet potato pancakes’ with their ‘honey pecan butter’. That gave me inspiration for this recipe.
Well, I wanted to replace mine with maple syrup & walnuts, but you can choose your ingredients as per your liking. Luckily I found a similar recipe on food network website.
1/2 cup or 1 stick of unsalted butter (room temperature)
1/4 cup of maple syrup (honey or agave)
1/2 cups of lightly toasted walnuts
1/2 teaspoon of cinnamon powder
1 pinch salt (to balance out sweetness)
Put everything in food processor and coarsely grind it.
Serve it on toasted bread or pancakes or waffles.
Freeze the spread like a cylindrical block in a plastic wrap. Later you can cut it like normal butter and reuse it. This will help you watch your portions and control your calories, as it is very sinful.