Salted butter, local honey, toasted pecans, a touch of cinnamon and a whole lot of love; this honey butter recipe elevates your typical morning toast to something spectacular.
Why does butter have to be so damn good?
Why can’t it be a condiment like ketchup or mayonnaise?
Why can’t it be a power food like blueberries or kale?
Why in the world would you ever use margarine or something that is supposed to taste like butter but clearly isn’t?
Why oh why oh why can’t it be good for me?
I’ve loved butter since I was an itty bitty. My mom said I used to grab a stick of butter out of the fridge, climb on the counter so I could reach the spice cabinet and pull down a bottle of garlic salt. I’d go to town with a stick of butter in one hand and garlic salt in the other, biting the stick of butter and pouring the garlic salt right directly into my mouth. I guess that explains why I like this garlic bread so much. I’m not even embarrassed by this story. Ok, maybe just a little. While the adult in me knows this is pretty gross, deep down inside I’m still that little girl who totally thinks this an acceptable afternoon snack. I’m not (too) ashamed to admit that I really love butter and have often joked that it’s my favorite condiment.
I love making compound butters- both sweet and savory. There’s something about blending even more goodness into a stick of butter that makes my heart swoon. For the most part, I try and restrain myself these days, sticking to eating butter the old fashioned way- spread on toast or melted on popcorn. But I tell you, these compound butters make it tough. Give me a loaf of bread, a knife and a bowl of this butter and leave me to myself, daydreaming of being six where no rules apply in the butter world.
Have a great holiday weekend, everyone. Be safe and have fun. See you next week!Print
This honey-pecan butter is delicious spread on toast, melted on popcorn or smeared on pancakes for breakfast.
- 1 stick (1/2 cup) salted butter, room temperature (you can use unsalted too)
- 1 tablespoon local honey
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped pecans
- Heat a small sauté pan over medium heat. Toast pecans for 4-5 minutes just until they start to smell toasty and nutty, taking care not to burn. Remove from heat and set aside to cool.
- In the base of a small food processor, place the stick of butter, honey and cinnamon, pulsing until the butter is smooth and honey and cinnamon are mixed in. You might need to scrape down the sides of the food processor with a spatula.
- Add the cooled pecans and pulse just to combine.
- Transfer butter to a bowl with a tight fitting lid. Store in fridge for up to a week.
This butter will keep in the fridge for up to a week though I don’t imagine it will last that long.