If you have never made brown butter, you are missing out. If you are as crazy about it as I am, melted butter in any recipe translates to brown butter. Every time I do this, I think, how bad can it be? Not bad at all, actually. If butter makes everything tastier, then brown butter makes tasty things know what they were missing. In French, brown butter is known as “beurre noisette,” which literally translates to hazelnut butter. When you brown the butter, it will take on a rich, nutty toffee aroma and flavor that is much like hazelnuts.
To make the brown butter, melt 6 tablespoons of unsalted butter in a small saucepan on medium high heat. Watching and swirling so it doesn’t burn, continue cooking on medium high heat until the butter forms frothy bubbles and the solids separate, about 5 minutes. At this time, the froth will dissipate, and gritty solids will settle to the bottom of the pan.
Be sure to let your wonderful nut butter cool before using it in a recipe, especially in baking.