Would making the candied pecans work without the butter? Just pecans and sugar. Seems like that would eliminate a good amount of fat from being introduced to the secondary.
I like this idea, but as much as I love butter in my cooking, I'm not real comfortable adding it to my brewing.
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Chris' Tall Ale (a Belgian golden ale that now has Brett added); Northern Brewer's Oud Bruin de Table / nada
Bottled - The Land of Pils and Honey, an imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Cascade Pale Ale; Hop Wine - an Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added