Candied Pecan Butter Toast Recipe

Toast and Candy Pecans

Line a baking sheet with parchment. In a medium nonstick skillet over medium heat, combine sugar and water and stir briefly until sugar dissolves and begins to bubble. Add pecan halves and butter; stir continuously with a heatproof spatula so sugar coats the pecans evenly. Continue cooking 3–5 minutes until the sugar turns glossy and lightly amber and the pecans smell toasted. Immediately remove to the prepared baking sheet, spreading into a single layer to cool. While still warm, sprinkle with 1 tsp sea salt, then allow to cool completely (about 15 minutes). Once cool, roughly chop half the pecans and leave the rest halved for garnish.

Make Cocoa Nib Butter

Place the softened butter in a medium bowl. Add the chopped cocoa nibs, powdered sugar (if using), and a pinch of sea salt. Use a fork or small spatula to mash and thoroughly combine until the nibs are evenly distributed and butter is smooth. Taste and adjust salt or sugar as desired. For a smoother texture, briefly pulse in a small food processor (5–8 seconds), being careful not to liquefy the butter. Refrigerate briefly if it becomes too soft to spread (5–10 minutes). Reserve about 2 tablespoons of the chopped candied pecans to fold into the butter, and fold them in now for crunch throughout (optional).

Toast the Milk Bread

Heat a large skillet or griddle over medium. Lightly butter each side of the milk bread slices with the 1 tablespoon unsalted butter. Toast the slices 1–2 minutes per side, pressing lightly, until golden brown and crisp at the edges but still soft inside. Alternatively, toast under a broiler or in a toaster oven until golden.

Assemble the Toast

While the bread is warm, spread about 1 1/2 tablespoons of the cocoa nib butter on each slice so it melts slightly. Scatter the remaining candied pecans (both chopped and halved) over the buttered toast, pressing gently so they adhere. Sprinkle the toast lightly with flaky sea salt to taste and, if desired, drizzle about 1 teaspoon of honey or maple syrup across each slice for added gloss and sweetness.

Serve

Serve immediately while warm so the butter is slightly melted and the candied pecans are crunchy. Leftover cocoa nib butter can be refrigerated in an airtight container for up to 7 days; allow to soften before spreading.