Sea Salt Honeycomb Butter

cuisine American
difficulty Simple
makes 8 ounces
season Year Round


8 ounces Kerrygold Irish butter (or other premium cultured butter), softened 3 ounces Savannah Bee Raw Acacia Honeycomb 2 tablespoons Savannah Bee Acacia Honey Sea Salt Flakes


  1. Dice the honeycomb.
  2. Place all ingredients except for the salt into a bowl of a food processor. Blend until smooth.
  3. Using a spatula, turn the butter mixture onto a piece of parchment paper. Fold the paper over the honeycomb butter and gently shape into a log.
  4. Put the sea salt flakes on a small plate.
  5. Unwrap the butter log and lightly roll it in the sea salt flakes until all sides have a bit of salt over the honey butter mixture.
  6. Wrap the butter in the parchment, twist the ends of the paper to seal the honeycomb butter, and chill it in the refrigerator for at least 2 hours.


Kitchen Notes
This slightly chewy, crunchy butter lasts for a week in the refrigerator and for months in the freezer. Maldon Sea Salt flakes are available in most supermarkers.