Cardamom Vanilla Brown Butter Spread
200g butter, room temperature – divided in half
1 vanilla bean, seeds scraped
3 Tbsp sugar (I used Just Us! Organic Cane Sugar – the crystals add a nice crunch)
2 tsp ground cardamom
– Place 100g of butter in a TALLheatproof microwaveable dish – microwave butter, in one minute intervals, until deep caramel in colour with a nice nutty smell – mine took 4 minutes – if you have some sort of screen or cover for the dish GREAT because during minute 3 my butter splattered to high heaven – set aside to cool
– In a large bowl, mix un-browned 100g butter, seeds from vanilla bean, sugar and cardamom (I added my cardamom in 1/2 tsp amounts until I was happy with the taste – 2 tsp was a nice balance) – when brown butter is cool mix in with other ingredients until thoroughly combined – use on toast/bagels, on top of French toast or pancakes, or anywhere else you would use cinnamon sugar spread
The butter will splatter quite a bit during minute 2 so if you have a heatproof screen or cover – use it. It’s also important to use a TALL vessel for browning butter in the microwave because around minute 3 it will become quite foamy.
After minute 4, I poured my butter into a fresh ceramic dish to cool faster. I didn’t remove the milk solids (white bubbly bits floating on top), I just added everything to my spread once cool.