Hazelnut-Coffee Butter
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: Makes 1 pound
Ingredients
- 1 (1-pound) package unsalted butter, softened
- 1 cup toasted chopped hazelnuts
- 2 tablespoons maple syrup
- 1 tablespoon coffee extract
- ½ teaspoon Kosher salt
Directions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 4 ingredients at medium-high speed until combined. Cover, and refrigerate for up to 5 days, or freeze up to 3 months.