Jalapeno Honey Butter

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This jalapeno honey butter is made with finely diced fresh jalapeno and creamed honey whipped into salted butter for a perfectly balanced sweet heat spread that is wonderful on cornbread, bread, grilled corn, and more.

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Servings: tablespoons

Calories: 114kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

1 cup salted butter room temperature
1 ½ jalapeno peppers finely diced
3 tablespoons creamed honey

Instructions

Slice the jalapenos lengthwise, remove all seeds and white membrane, and finely dice the flesh. Wear gloves if your skin is sensitive.
1 ½ jalapeno peppers
Place room temperature butter in the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer. Whip on medium high speed for about 3 minutes until light and fluffy.
1 cup salted butter
Add the creamed honey and finely diced jalapeno to the whipped butter. Mix on medium speed until fully combined and jalapeno is evenly distributed throughout with visible green flecks remaining.
3 tablespoons creamed honey
Transfer to an airtight container or wrap tightly in parchment paper. Store in the refrigerator. Remove 30 minutes before serving to soften to a spreadable consistency.

Notes

If using unsalted butter add some fine sea salt in Step 2.
The flavors of the butter meld together as it rests. Make it the day before you need it for the best flavor.
For milder heat start with one jalapeno and remove all seeds. For more heat leave some seeds in or increase to two jalapenos.
Liquid honey can be substituted for creamed honey. Add it slowly while the mixer runs. Note that liquid honey may separate slightly over time.
Store in an airtight container in the refrigerator for up to one week.

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