Cinnamon-sugar compound butter ( Only 4 Ingredients )

Cinnamon-sugar compound butter

  This buttery spread is nice on toast, melted on French toast, added to your morning oatmeal, or on top of cooked sweet potatoes or winter squash. It’s especially good on the Oatmeal-Honey-Date Loaf on.
  There are a number of different types of cinnamon available, if you look beyond the generic varieties sold at supermarkets (see the tip). It doesn’t matter which one you choose for this butter, as long as it’s one you like—and as long as it’s not so old that it has lost its flavor.
If you like spice, a tiny pinch of cayenne would add an interesting note to the butter.

Ingredients :

  1. 1 stick unsalted butter
  2. 2 tablespoons packed brown sugar
  3. 2 teaspoons ground cinnamon
  4. Pinch of kosher salt
Cinnamon-sugar compound butter ( Only 4 Ingredients )
Makes 1⁄2 cup

Instructions :

  1. Cut the butter into a few pieces and add it to your food processor. Add the brown sugar, cinnamon, and salt. Pulse a few times, then process until the spice and sugar are evenly distributed in the butter. You might need to stop and scrape down the sides of the food processor once or twice to make sure all the cinnamon is blended in. Alternatively, you could mash the spices into the butter with a fork, just make sure the butter doesn’t soften so much that it melts.
  2. Transfer the butter to a storage container and refrigerate. The butter improves after a day, as the cinnamon absorbs moisture from the butter, enhancing the flavor. Use the butter within 2 weeks.

Tip :

There are two types of cinnamon cassia cinnamon, which is sweeter, and Ceylon, or “true” cinnamon, which is more complex with citrus notes. When you buy cinnamon without any indication of what type it is, it’s likely to be cassia. But if you shop at spice stores and specialty markets, you’ll find cinnamon varieties grown in different countries with different flavors.
There’s no wrong choice when it comes to cinnamon—choose the one you like best.

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