Butter Board

Ingredients

• 1 cup Unsalted Butter (room temperature, grass‑fed if possible, for Spicy Honey Butter)
• 0.5 cup Honey (liquid honey; warm briefly if crystallized)
• 0.125 teaspoon Cayenne Pepper (ground cayenne)
• 1 teaspoon Red Pepper Flakes (for garnish on spicy honey butter)
• 1 cup Unsalted Butter (for browning, unsalted preferred)
• 0.5 cup Brown Sugar (packed, for Cinnamon Roll Brown Butter)
• 2 teaspoons Ground Cinnamon (for Cinnamon Roll Brown Butter)
• 0.5 cup Powdered Sugar (sifted, added to finish cinnamon butter)
• 1 cup Unsalted Butter (softened, for Dark Chocolate Sea Salt Butter)
• 1 cup Dark Chocolate Chips (70% cocoa or higher, good quality)
• 0.25 teaspoon Flaky Sea Salt (for garnish on dark chocolate butter)
• 2 tablespoons Mini Chocolate Chips (for garnish on dark chocolate butter)
• 1 cup Pecans (chopped, for candied pecans topping)
• 0.25 cup Brown Sugar (for candied pecans)
• 2 tablespoons Heavy Cream (for candied pecans)
• 1 large baguette Sourdough Baguette (sliced ½‑inch thick, for serving)

Instructions

1. Make Candied Pecans

   Preheat oven to 350°F. Chop 1 cup pecans. In a bowl combine chopped pecans, 1/4 cup brown sugar, and 2 tbsp heavy cream. Mix until evenly coated, spread on a parchment‑lined baking sheet, and bake 20 minutes, stirring halfway, until caramelized. Let cool.

   Time: PT25M

   Temperature: 350°F

2. Prepare Spicy Honey Butter

   Soften 1 cup butter to room temperature. Warm 1/2 cup honey briefly in the microwave if crystallized. Whisk butter and honey together until smooth, then add 1/8 tsp cayenne pepper and whisk to combine. Transfer to a container and refrigerate to firm up.

   Time: PT10M

3. Brown the Butter

   Place 1 cup butter in a saucepan over medium heat. Melt, then continue cooking, stirring occasionally, until the butter foams, turns golden‑brown, and releases a nutty aroma (about 5‑7 minutes). Remove from heat immediately to avoid burning.

   Time: PT7M

4. Cool and Whip Cinnamon Roll Brown Butter

   Set a large mixing bowl in an ice bath to chill the browned butter quickly (about 5 minutes). Add 1/2 cup brown sugar and 2 tsp ground cinnamon; whisk until the sugar dissolves. Add 1/2 cup powdered sugar and continue whisking until the mixture is light, fluffy, and spreadable. Refrigerate if too soft.

   Time: PT10M

5. Melt Dark Chocolate

   Set up a double boiler: simmer water in a pot, place a dry heat‑proof bowl over it (no water contact). Add 1 cup dark chocolate chips and stir constantly until smooth (about 5 minutes). Remove from heat and let cool 5‑10 minutes until slightly thickened.

   Time: PT10M

6. Make Dark Chocolate Sea Salt Butter

   Add 1 cup softened butter to the cooled melted chocolate. Using a hand mixer, beat on medium speed for 3‑4 minutes until fully incorporated and airy. Transfer to a container, refrigerate to set, then sprinkle with flaky sea salt and mini chocolate chips just before serving.

   Time: PT5M

7. Assemble Bread and Butter Board

   Slice the sourdough baguette into ½‑inch slices. Arrange slices on a serving board. Spoon the spicy honey butter into the center, the cinnamon roll brown butter next to it, and the dark chocolate sea‑salt butter on the opposite side. Garnish: sprinkle red pepper flakes on the honey butter, top the cinnamon butter with candied pecans, and add flaky sea salt plus mini chocolate chips on the chocolate butter. Keep board refrigerated until ready to serve.

   Time: PT10M

Nutrition Facts

Calories

1000

Protein

20 g

Carbohydrates

120 g

Fat

70 g

Fiber

5 g