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 - I've got some ECY20 BugCounty on the way, so I'll be brewing a sour soon.
Primary - Paint Creek Cider; Chris' Tall Ale (Belgian golden ale with Brett added)
Bottled - Northern Brewer's Oud Bruin de Table; The Land of Pils and Honey, imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Cascade Pale Ale; Hop Wine - Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, Imperial Robust Porter with vanilla beans