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Pure Cane Sorghum and Pecan Butter


Rate this recipe 3.1/5 (24 Votes)


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  • 2 sticks softened butter
  • 1/2 c Pure Cane Sorghum
  • 1/4 c chopped pecans
  • Parchment


Level of difficulty Average
Cost Average budget


Step 1

Mix all ingredients together on medium-high for 2 minutes. Dollop butter onto two pieces of parchment, and roll the butter into logs. Let the butter sit in the refrigerator overnight. Serve with biscuits, muffins, or waffles.


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