How to Make a Butter Board Two Ways: Candied Nut & Brown Butter

Ingredients

• 2 sticks Unsalted Butter (softened, room temperature; 1 stick for each board)
• 1 tsp Chili Flakes (adjust heat to taste)
• 1 tsp Chili Powder (earthy smoky flavor)
• 1 tsp Harissa Paste (optional for extra depth)
• 2 tbsp Pumpkin Seeds (toasted until fragrant)
• 2 tbsp Honey (drizzled on top of the spicy board)
• 0.5 tsp Flaky Sea Salt (sprinkled for texture and flavor)
• 1 tsp Fresh Thyme Leaves (chopped)
• 0.25 cup Candied Pecans (sweet and crunchy; can be made ahead)
• 5 pieces Kumquats (thinly sliced, rind left on)
• 1 tsp Lemon Zest (fresh zest from one lemon)
• 1 tbsp Fresh Mint Leaves (chopped)
• 1 tsp Fresh Rosemary (toasted for crunch)
• 0.25 cup Blood Orange Segments (optional, adds bright citrus)
• 1 loaf Sourdough Bread (sliced for serving)
• 1 box Crackers (optional, for serving)
• 6 pieces Radishes (thinly sliced, optional garnish)

Instructions

1. Soften Butter

   Cut the unsalted butter into cubes and let sit at room temperature for about 5 minutes until pliable.

   Time: PT5M

2. Make Brown Butter

   In a saucepan over medium heat, melt 1 stick (½ cup) of the butter. Continue cooking, swirling the pan, until the butter turns a nutty amber color and releases a fragrant aroma (about 4‑5 minutes). Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: medium heat

3. Combine Butter for Spicy Board

   In a mixing bowl, combine the warm brown butter with the remaining softened butter. Stir until smooth. Add chili flakes, chili powder, harissa, and a pinch of flaky sea salt. Mix well.

   Time: PT3M

4. Toast Pumpkin Seeds

   Spread pumpkin seeds on a baking sheet and toast in a pre‑heated oven at 350°F for 5‑7 minutes, stirring halfway, until golden and fragrant.

   Time: PT7M

   Temperature: 350°F

5. Assemble Spicy Brown Butter Board

   Place the butter mixture on a large serving board and spread evenly. Drizzle honey over the top, sprinkle toasted pumpkin seeds, fresh thyme leaves, and a final pinch of flaky sea salt.

   Time: PT5M

6. Prepare Candied Pecans (if making)

   In a small skillet over medium heat, melt 1 tbsp butter, add ¼ cup pecans, 1 tbsp honey, and a pinch of salt. Cook, stirring, until the nuts are glossy and caramelized (about 8‑10 minutes). Transfer to parchment to cool.

   Time: PT10M

   Temperature: medium heat

7. Mix Sweet Butter Base

   In a separate bowl, combine the remaining softened butter (1 stick) with a tiny drizzle of honey if desired, and a pinch of flaky sea salt. Mix until smooth.

   Time: PT2M

8. Prep Citrus Toppings

   Thinly slice kumquats (rind on), zest one lemon, chop mint, and toast rosemary on a dry skillet for 1‑2 minutes until fragrant.

   Time: PT5M

   Temperature: medium heat

9. Assemble Sweet Citrus Butter Board

   Spread the sweet butter base on a second serving board. Arrange kumquat slices, lemon zest, mint leaves, toasted rosemary, blood orange segments, and candied pecans artistically. Drizzle a little honey and finish with a pinch of flaky sea salt.

   Time: PT5M

10. Serve

    Present both boards with sliced sourdough, crackers, and optional radish slices on the side. Encourage guests to spread butter onto bread or crackers and enjoy the layered flavors.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g