Addictive, Savannah Bee Company Raw Acacia Honeycomb, sea salt, and European butter is a killer combination. This simple combination showcases a cook's confidence and proves that simplicity can deliver an unexpected culinary surprise. With so few ingredients, each one should be chosen to reflect the best in its class. Savannah Bee Company’s mission is to educate children and adults about the important role bees play as pollinators of our food. In their efforts to support local beekeepers and communities, they make some of the world’s finest honey available to us. Light and sweet with a hint of vanilla, Savannah Bee Honeycomb is the most raw form of honey. The hexagonal prismatic wax cells built by honey bees in their nests are slightly chewy and crunchy, providing a delightful complex texture to this butter. In America, butter manufacturers are allowed to sell butter with fat content as low as 80% which leads to a more watery, lower burning point butter. The higher fat content of European and cultured butters makes for richer, creamier butter. We love butter made from grass-fed cows—the mellow yellow color and earthy taste bring out the honey’s glorious sweetness. Snow white, pyramid-shaped salt crystals harvested from coastal waters add a hint of salinity and crunch and rounds out the sweetness of the honeycomb. Wonderful spread on toast to eat with a cup of breakfast tea, sliced thinly into rounds and left to melt over a platter of thin flapjacks, or served with sliced banana on an open faced sandwich for an afternoon snack, honeycomb butter is glorious soul food.
cuisine American
difficulty Simple
makes 8 ounces
season Year Round

Ingredients

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

Directions

  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.

MAKES 8 OUNCES

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.