Salted and Browned Honey Butter

The accompaniment to the Sally Lunn bread suggested by Smitten Kitchen. Why not? It wasn't my favorite, but the Robber seemed happy to spread it around on his bread and biscuits, so I'm sure he'll continue to enjoy what is in the fridge. I, of course, wanted it to have cinnamon.

From Smitten Kitchen:

http://smittenkitchen.com/2011/03/sally-lunn-bread-honeyed-brown-butter-spread/

Ingredients:

1 stick, 8 T. of unsalted butter divided in half

1-2 T. honey (I used 1.5)

Few pinches flaky sea salt (I used salted butter and ignored this)

Directions:

1. In a small saucepan, melt half your butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. 

2. Remove from heat and cool to room temperature. While it is cooling, leave the other half of the butter out to soften slightly (semi-firm is fine).

3. Whip softened butter with an electric mixer until fluffy. Slowly drizzle in the room temperature browned butter, honey and salt continue whipping until combined. Chill butter in fridge until a nice spreadable consistency, or until needed.