Hot Honee Butter

METHOD

1. In a sauce pan, heat all the ingredients (excluding Tourlami All Purpose and the Diamond Crystal Kosher Salt) to a boil.

2. Reduce heat to a simmer, and reduce the mixture by half.

3. This may take 10- 15 minutes, or whenever it reaches 235°F. The ending weight will be around 160g.

4. Pour the honey into a pan or shallow dish to cool to room temperature.

5. In a 5 QT. stand mixer, paddle the room temp butter and salt on medium speed until no lumps remain.

6. Add the 160g of hot honee, and paddle until combined and homogenous.

NOTES

• For a lighter flavored honee, omit molasses.

• Omit chili flakes for a classic honee flavor.

• This butter is delicious spread on warm biscuits, waffles, scones, corn, or any food looking for a hot honee kick!