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Melt 1 tablespoon butter in a medium nonstick skillet over medium heat. Add ½ cup pecan halves; cook, stirring often, until toasted, 1 to 2 minutes. Add 2½ tablespoons brown sugar, ¼ teaspoon salt, ½ teaspoon cinnamon and ⅛ teaspoon nutmeg; cook, stirring constantly, until the sugar melts, darkens slightly and begins to coat the pecans, 1 to 2 minutes. Spread the mixture on a parchment-lined plate or baking sheet and let cool completely, about 15 minutes.
Transfer the cooled pecan mixture to a mini food processor. Pulse until finely ground and starting to become creamy, about 1 minute, stopping to scrape down the sides as needed. Add the remaining 7 tablespoons softened butter, 1 teaspoon vanilla and the remaining ¼ teaspoon salt; process until blended and spreadable, about 30 seconds.
Transfer to a jar or airtight container. Serve at room temperature or slightly chilled. Recipe developed by Marianne Williams