Heat the pecans in an oven at about 350'F until thoroughly roasted. Then add sufficient creamery butter to coat the nuts thoroughly and allow to cool. Place a liberal quantity of cooked, buttered pecans (amount variable, depending on the cost desired) in containers and fill with butterscotch syrup. Seal while hot or pasteurize at 190'F. If the pack is to be used for buttered-pecan ice cream, the nuts should be broken or chopped into pieces.
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