This Thanksgiving, we are starting our day off right - with a stack of homemade buttermilk waffles smothered in this amazing Bourbon Walnut Maple butter. There are few things that taste better than a glass of bourbon on a chilly, fall day. Add some chopped walnuts, rich maple syrup and slow-churned butter and you'll be in flavor heaven.
This is one of our all-time favorite recipes. We're usually opt for a rustic, intuitive cooking style so we don't always get the measurements just right, but you can't go wrong with this combo. Feel free to mix it up and try using pecans instead of the walnuts.
1/2 c. butter
4 tbsp. maple syrup
2 tbsp. bourbon
2 tsp. walnuts, chopped and toasted
Preheat oven to 350°F. Roughly chop walnuts. Spread chopped walnuts in a single layer on a baking sheet. Roast for approximately 5 to 10 minutes, tossing the nuts around halfway through. Let cool.
In a small saucepan, combine the bourbon and maple syrup, whisking together over medium heat. Reduce the maple syrup-bourbon mixture on medium-low heat for about 10 minutes until slightly thickened. Set aside to cool.
Place butter in a mixing bowl. Using a rubber spatula or spoon, mix maple syrup and bourbon mixture into butter to taste. Next, mix chopped walnuts in to butter. Once mixed, pack butter into a ramekin or shape into a log using plastic wrap.
We love this bourbon maple walnut butter on brioche, cornbread, sweet potatoes and acorn squash!
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.