In a light-colored saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn.
Remove from heat and let cool slightly (about 5 minutes).
Combine browned butter, honey, vanilla extract, vanilla bean seeds, sea salt, and cinnamon in a mixing bowl.
Beat with an electric mixer on medium speed until well combined and slightly lightened, about 2-3 minutes.
Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to meld and butter to solidify.
Ingredients
1
1 cup227 gUnsalted Butter
3 tbsp45 mLHoney-raw, wildflower
1/2 tsp2.5 mLVanilla Extract
1/40.625 mLVanilla Bean-scraped seeds
1 tsp5 mLSea Salt-flaky
1/4 tsp1.25 mLCinnamon-Ceylon
Equipment
Light-colored saucepan
Mixing bowl
Electric mixer
Airtight container
Instructions
In a light-colored saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn.
Remove from heat and let cool slightly (about 5 minutes).
Combine browned butter, honey, vanilla extract, vanilla bean seeds, sea salt, and cinnamon in a mixing bowl.
Beat with an electric mixer on medium speed until well combined and slightly lightened, about 2-3 minutes.
Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to meld and butter to solidify.
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