Pecan Frosting with Maple Syrup

I really love the sophisticated touch the pecans add. The nuts are chopped so small that you don’t really feel like you’re eating nuts. There is no nut-crunching necessary, they just melt into the frosting perfectly and add great flavour. This frosting is very sweet without the nuts, so if pecans aren’t your thing you’re crazy just pair it with cookies or cake that is not overly sweet.

¾ cup pecans, toasted, finely chopped
1 cup (2 sticks) salted butter
3 cups powdered sugar
¼ cup pure maple syrup (I used Grade A)
1 tsp. pure maple extract
1/8 tsp. kosher salt

Set a frying pan over medium heat. Add the finely chopped pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.

In a large mixing bowl or stand mixer, cream the butter for a couple minutes until it's high and fluffy. Add 2 cups of powdered sugar and maple syrup. Beat well. Add 1 cup powdered sugar, maple extract, and salt. Beat well.

Add the chopped pecans when they are completely cooled and beat it.

Try not to eat it all with a spoon.

Makes enough to frost 1 double layer cake, or 24 cupcakes.