This flavor was never on my radar until I created a rather exceptional salad that used candied pecans. I went to buy candied pecans at the store and, naturally, they had both cane sugar and soybean oil added – not much of a surprise, but still a disappointment. That’s when I realized it was not only extremely easy but also rewarding for my body (and taste buds) to make these pecans at home using just maple syrup. It was a no brainer that after trying candied pecans they were destined to be put in a pint of ice cream.​

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With a little experimentation and the addition of liquid gold (butter), butter pecan became a staple flavor in my house. Pecans roasted in maple syrup and butter until crisp and golden? Sign me up. You’re getting the monounsaturated fats from the pecans and butter as well as the antioxidants and richness from the amber maple syrup. Oh, and the butter is also made from vat pasteurized A2 cream that comes from pasture raised cows.

 

Here at Frankie’s we value full disclosure. That’s why we feel good about labeling this flavor butter pecan, because those are the ingredients – butter and pecans! It’s a bit misleading to use this flavor title when your ice cream should really be called butter corn syrup vegetable oil caramel color pecan.