Today we have one final compound butter recipe to share. As I said yesterday, I think this is my very favorite of the compound butters. Normally I lean more toward savories. But in this instance, I am doing a complete about face. This butter is positively delicious. If you are thinking of choosing just one of these recipes to prepare, choose this one. And make it often. I am certain your family is going to love it.
So, the third in our series of compound butters is Spiced Brown Sugar with Walnuts and Raisins. Here is the recipe:
Spiced Brown Sugar with Walnuts and Raisins
Ingredients:
2 sticks unsalted butter at room temperature
2-1/2 tablespoons dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup toasted walnuts, chopped
1/4 cup golden raisins
Directions:
Two sticks of unsalted butter, sliced and added to the mixing bowl.
Our bag of dark brown sugar. Could you use light brown sugar? Certainly. But there will be a difference in the flavor of the butter. Dark brown sugar contains more molasses than light brown sugar. Therefore, anything you make using dark brown sugar will have a more intense flavor. Foods prepared with light brown sugar will be more delicate in taste. Use dark brown sugar for this recipe.
Into the mix with the dark brown sugar.
We are using one teaspoon of the very best vanilla in this recipe. Watkins brand is really wonderful vanilla flavoring. This bottle is double strength. I did not cut it in half to 1/2 teaspoon. I used the full measure and I would not change that. I will leave this up to you whether you want to use double strength or regular strength. I'm just letting you know that the double strength worked quite perfectly.
Into the mix with the Watkins vanilla.
And 1/2 teaspoon nutmeg.
Now to the walnuts. We want to add 1/4 cup chopped, toasted walnuts. Let me tell you how to do this. I bought whole walnuts and chopped them in a mini food processor in small batches. The chopped walnuts you buy at the market can be used, but you will be happier with how this turns out if you do it yourself. Also, when toasting the walnuts, or any nut for that matter, be ever mindful of them in the oven. You do not want them to burn, ... and they will, ... in an instant. If that happens, through them out and start over. They will be bitter and they will ruin the flavor of whatever you are making. You see above that there is hardly any color to these walnuts. I put them in an oven preheated to 375 degrees for 5 - 10 minutes. Ovens vary. Some may have them done in 5 minutes. Some may take 10 minutes. Watch them very closely. You will determine after awhile how long they need to bake in your oven. Also, I use a glass, pyrex baking dish rather than a metal baking sheet. The metal gets hot and there is more of a chance of them burning on a metal baking sheet.
Measure 1/4 cup of toasted walnuts and add to the mix.
As with the others, wrap in cling and store in the refrigerator if using within a few days. Otherwise, into a Ziploc freezer bag and placed inside the freezer to be enjoyed at a later date.
I hope you have enjoyed our compound butters series this week. We have enjoyed bringing it to you. I hope you will try one or all of these butters. I think you will be pleased with how they all turn out. You will probably wonder why you haven't been making these for many years.
So, the third in our series of compound butters is Spiced Brown Sugar with Walnuts and Raisins. Here is the recipe:
Spiced Brown Sugar with Walnuts and Raisins
Ingredients:
2 sticks unsalted butter at room temperature
2-1/2 tablespoons dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup toasted walnuts, chopped
1/4 cup golden raisins
Directions:
- Add all ingredients to a large glass or steel mixing bowl. Using an electric hand mixer, beat all ingredients until well incorporated and fluffy.
- Place a medium-sized piece of plastic wrap onto a clean, flat surface. Gather the butter together in the bowl and then place onto the center of the plastic wrap.
- Grab the bottom of the plastic wrap and pull it up over the butter and begin rolling and forming into a log or a square or rectangular shape. Whatever suits you. Twist the ends of the plastic wrap and place in refrigerator to set.
See below as we go through this step-by-step.
Two sticks of unsalted butter, sliced and added to the mixing bowl.
Our bag of dark brown sugar. Could you use light brown sugar? Certainly. But there will be a difference in the flavor of the butter. Dark brown sugar contains more molasses than light brown sugar. Therefore, anything you make using dark brown sugar will have a more intense flavor. Foods prepared with light brown sugar will be more delicate in taste. Use dark brown sugar for this recipe.
Into the mix with the dark brown sugar.
We are using one teaspoon of the very best vanilla in this recipe. Watkins brand is really wonderful vanilla flavoring. This bottle is double strength. I did not cut it in half to 1/2 teaspoon. I used the full measure and I would not change that. I will leave this up to you whether you want to use double strength or regular strength. I'm just letting you know that the double strength worked quite perfectly.
Into the mix with the Watkins vanilla.
In with the 1/2 teaspoon of cinnamon.
And 1/2 teaspoon nutmeg.
Now to the walnuts. We want to add 1/4 cup chopped, toasted walnuts. Let me tell you how to do this. I bought whole walnuts and chopped them in a mini food processor in small batches. The chopped walnuts you buy at the market can be used, but you will be happier with how this turns out if you do it yourself. Also, when toasting the walnuts, or any nut for that matter, be ever mindful of them in the oven. You do not want them to burn, ... and they will, ... in an instant. If that happens, through them out and start over. They will be bitter and they will ruin the flavor of whatever you are making. You see above that there is hardly any color to these walnuts. I put them in an oven preheated to 375 degrees for 5 - 10 minutes. Ovens vary. Some may have them done in 5 minutes. Some may take 10 minutes. Watch them very closely. You will determine after awhile how long they need to bake in your oven. Also, I use a glass, pyrex baking dish rather than a metal baking sheet. The metal gets hot and there is more of a chance of them burning on a metal baking sheet.
Measure 1/4 cup of toasted walnuts and add to the mix.
Next, 1/4 cup golden raisins.
You will use your electric hand mixer with clean mixing blades to mix this together until fluffy.
And what do you end up with? Why yet another beautiful round of flavored compound butter. This time a sweet butter that is perfect on bagels, English muffins, waffles, or pancakes.
I hope you have enjoyed our compound butters series this week. We have enjoyed bringing it to you. I hope you will try one or all of these butters. I think you will be pleased with how they all turn out. You will probably wonder why you haven't been making these for many years.
