Whipped Maple Bourbon Butter

Maple Bourbon Reduction

• ¼ cup pure maple syrup
• 2 tablespoons bourbon
• 1 tablespoon dark brown sugar (packed)
• 1 pinch fine sea salt

Whipped Butter

• 1 cup unsalted butter (2 sticks, softened)
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
• ¼ teaspoon fine sea salt
• ½ cup pecans (toasted, finely chopped)

Optional Finish

• flaky sea salt
• extra toasted pecans (chopped)

Instructions

1. Toast the Pecans: Add the pecans to a dry skillet over medium-low heat and toast for 3–5 minutes, stirring often, until fragrant. Cool completely, then chop finely.½ cup pecans
2. Make the Maple Bourbon Reduction: Add the maple syrup, bourbon, brown sugar, and pinch of sea salt to a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 3–5 minutes, stirring often, until slightly thickened and glossy.¼ cup maple syrup, 2 tbsp bourbon, 1 tbsp brown sugar, pinch sea salt
3. Cool the Reduction: Remove the maple bourbon reduction from the heat and let it cool completely. It should be cool to the touch before it goes into the butter.cooled maple bourbon reduction
4. Whip the Butter: Add the softened butter to a mixing bowl and whip with a hand mixer or stand mixer for 2–3 minutes, until pale, smooth, and fluffy.1 cup unsalted butter
5. Add the Flavorings: Add the cooled maple bourbon reduction, powdered sugar, vanilla bean paste, and fine sea salt. Whip for 1–2 minutes, scraping down the bowl as needed, until fully incorporated.maple bourbon reduction, 1 tbsp powdered sugar, 1 tsp vanilla, ¼ tsp sea salt
6. Fold in the Pecans: Fold in the toasted chopped pecans until evenly distributed.toasted pecans
7. Chill and Serve: Transfer to a ramekin, airtight container, or parchment paper log. Finish with flaky sea salt or extra pecans if desired. Chill until set, then soften slightly before serving.finished maple bourbon butter, flaky sea salt, extra pecans