1. Add the butter, maple syrup, and pecans to a medium mixing bowl. Use an electric mixer on a low-medium speed to whip for 2-3 minutes, or until combined. If you do not have an electric mixer, use a fork to mash the butter and mix in the maple syrup and pecans until combined.

2. Set aside ¼ of the maple pecan butter to use immediately for pancakes, French toast, or on top oatmeal. Divide what remains in half and spoon onto two 15 x 12-inch pieces of parchment paper. Gently roll the butter in the parchment paper into 1-inch-thick logs. Twist the ends of the parchment paper to seal. Refrigerate for 10 minutes, then remove from refrigerator, unwrap, and slice into rounds before butter completely hardens. Re-wrap and refrigerate. The butter will remain fresh in the refrigerator for up to two weeks and in the freezer for at least a couple months.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.