Honey butter has slowly disappeared from store shelves over the last few decades, but mention the words “honey” and “butter” to people over a certain age and you’ll often get smiles and wistful looks as they remember eating it as a childhood treat.
In a different era, when preserving and canning foods were more than just trendy things to do, adding honey to butter was a useful trick that would preserve butter for longer than salting alone.
There is no shortage of recipes for honey butter, but not all are created equal. This recipe yields a rich, spreadable butter that strikes just the right balance between sweet and salty. We can’t recommend it enough as the finishing touch for our cornbread.
450 g Butter, unsalted, softened
4 g Salt
175 g Honey with 80% thyme pollen grains
Combine all ingredients in a stand mixer or food processor. You can whip the butter if you want a light, spreadable texture or simply mix until everything is combined to retain the dense texture of regular butter.