Spiced Pecan Pumpkin Waffles with Homemade Pecan Maple Butter
Nothing warms up a chilly autumn morning quite like these spiced pumpkin waffles, which are easy to make using our mix. Here we top them with homemade pecan-maple butter made using our Chef’n Butter Maker, but you can substitute regular unsalted butter instead.
For the candied pecans:
- 3 Tbs. superfine sugar
- 1/2 tsp. ground cinnamon
- Pinch of freshly grated nutmeg
- 1 cup (4 oz./125 g) pecan halves
For the butter:
- 1 cup (8 fl. oz./250 ml) heavy cream, at room temperature
- 3 Tbs. Spiced Maple Syrup
- Salt, to taste
For the waffles:
- 2 1/4 cups (270 g) Spiced Pecan Pumpkin Pancake & Waffle Mix
- 2 eggs, lightly beaten
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 1 1/3 cups (11 fl. oz./345 g) milk
- Spiced Maple Syrup for serving (optional)
Preheat an oven to 350ºF (180°C). Lightly oil a rimmed baking sheet.
To make the candied pecans, over a plate, sift together the superfine sugar, cinnamon and nutmeg. Place the pecans in a colander and rinse under cold running water. Shake the colander to remove the excess water and toss the pecans in the sugar mixture, coating them evenly. Spread the nuts on the prepared baking sheet in a single layer, separating any that are touching.
Bake the nuts until they are dry and the sugar has crystallized, about 25 minutes. Remove from the oven and let cool completely. Finely chop about a quarter of pecans and set aside the chopped pecans and pecan halves separately.
To make the butter, add the cream and maple syrup to a Chef’n Butter Maker and shake until the butter separates from the buttermilk, about 3 minutes. Strain the buttermilk through the top of the jar and discard or save for another use. Rinse the butter, and then drain. Transfer to a small bowl, fold in the chopped pecans until thoroughly combined and season to taste with salt. Set aside until ready to use.
To make the waffles, in a large bowl, whisk together the mix, eggs, butter and milk until the batter is almost smooth; do not overbeat. Let stand for 5 minutes.
Preheat a waffle maker according to the manufacturer’s instructions. Pour about 1/2 cup (4 fl. oz./125 ml) of the batter onto the waffle maker and cook according to the manufacturer’s instructions. Keep the waffles warm while repeating with the remaining batter.
Top each waffle with pecan-maple butter to taste. (Any remaining butter will keep, covered, in the refrigerator for up to 2 weeks.) Divide the candied pecan halves among the waffles, sprinkling them evenly on top, and serve, passing additional maple syrup at the table if desired. Makes about five 7-inch waffles.
Williams-Sonoma Test Kitchen