Pecan Spread

1. 1

   For this recipe, it is best to grind your own toasted pecans as finely as you can; you need to watch them because they tend to get oily in a hurry.

2. 2

   Don't let them get sticky, but some oiliness is okay.

3. 3

   Put all the other ingredients in a medium microwaveable bowl; microwave for about 30-35 seconds or until the chocolate is melted.

4. 4

   You can also do this in a double boiler over hot water; keep the water at or below a simmer.

5. 5

   Stir until smooth.

6. 6

   Stir in the pecans.

7. 7

   Cool slightly.

8. 8

   The will be liquid at this time.

9. 9

   It stays fresh for about 8 days in the fridge.

10. 10

    You might consider dividing it into three portions and freezing two of them for later.

11. 11

    Once refrigerated it will become like butter.

12. 12

    To turn it into a sauce, simply dilute a 1/4 cup of pecan spread with 3 tablespoons of heavy cream and 1 tablespoon of water; add 1 tablespoon of splenda.

* Per serving · 4 servings · Values may vary.

No additional tips available.