Meg Made it: Compound Butter

Meg Elwood

The skies are getting cloudy and the air is getting thinner with each day. Chilly weather means it’s the perfect time to work on your kitchen skills without hurting your wallet. Here’s a quick and interesting recipe I made the other day just for the heck of it.

Cinnamon-Pecan Compound Butter

Compound butters are amazing, take a second to Google them after this. The various colors and flavors from sweet to savory give them an edible “LUSH” look. This butter has a sweet yet nutty-earthy flavor that can turn a piece of toast into cinnamon toast and yes, compliments a Starbucks PSL very well.

You’ll need:

  • 1 stick salted/unsalted butter

  • 1/2 tsp ground cinnamon

  • 1 Tbsp honey

  • 2 Tbsp chopped pecans

Step 1: Gather materials and bring your butter out of the fridge to let sit until it is room temperature. I use my Magic Bullet as a food processor, but anything from hand chopping to a blender will work.

Step 2: In a pan, toast the pecans on medium/low for a few seconds, once you see dark marks on the edges, remove from the pan. You don’t want to burn them.

Step 3: Finely chop or blend the toasted almonds.

Step 4: Add the butter, cinnamon, pecans and honey into a bowl and mix by hand with a spatula or with a blender. Note that local honey is always better than store-bought. Check out the farmers market for the best honey you’ll ever taste.

Step 5: Once a creamy consistency, with all butter bits blended together, plop on a sheet of saran wrap. Roll the butter into the wrap and twist the edges to make a small sausage-shape. Wrap the small sausage of butter in wax or parchment paper the way you did before just for extra protection. Plastic bags and saran wrap tend to let other flavors from your fridge seep in, and we don’t want some some weird sausage flavoring to seep in to the butter.

Step 6: Stick in the freezer for a few minutes to harden and bam! You have created a delicious topping to any sweet potato, toast, popcorn or whatever your little college-diet heart desires.

There are so many ways you can make compound butter, my personal favorite is fresh basil, garlic and lemon butter for fish or pasta. If you’re a steak person, try something with blue cheese and green onions. If you love butter cream and are into baking, try making a strawberry and cream icing, just use part cream instead of all butter.

Pinterest these butters, seriously. They will be that perfect addition your food deserves.