We LOVE to dunk crispy pecans into butter here. Usually the amount of butter exceeds the size of the pecan.
I make butter pecan ice cream using raw cream, raw milk, raw egg yolks, salt and a little maple syrup - plus pecans...
And butter on pretty much everything. The kids will just eat it plain & they'd polish off a whole pound of it if I let them, but it's too expensive. I buy organic butter for cooking purposes.
We like it on homemade muffins (I make coconut flour muffins), slathered on top of salmon, we dip crispy plantain chips into butter, um, there's not much we don't put butter on.