Prep 5 mins
Cook 1 hr
This recipe is credited to Pat Hockett in Wrangell, Alaska and was printed in the February/March 2006 Taste of Home magazine. It sounds like a simple way to add excitement to fresh baked bread, muffins or cereal.
- In a small mixing bowl, cream the butter, honey, brown sugar and extract until light and fluffy.
- Transfer to a bowl with a tight fighting lid and refrigerate until chilled.
- If you prefer, you can place the creamed butter mixture on a sheet of plastic wrap; roll into a log and refrigerate until chilled.
- Unwrap and slice as desired or place on a butter dish.
Sweet and tasty! I did add more almond extract for a less subtle flavor, and a bit of cinnamon. Enjoyed on homemade honey wheat bread this morning, and looking forward to trying it on my strawberry waffles tomorrow!
This is so tasty on breakfast muffins and toast! Yuummmyyy!
Delicious Paula, simply delicious, a nice creamy, rich, sweet almond butter. I loved the subtle almond flavouring. A very nice treat, it tasted wonderful on my homemade hawaiian bread and also amazing on steamed carrotes. Thanks so much for sharing.