Cinnamon Honey Butter Recipe

We have a steakhouse chain in my city that I like to go to for a nice dinner from time to time.  They serve peanuts in the shell in their waiting area and have buckets of them on your table so you can continue to nosh until your meal arrives.  When they take you to your table, the hostess picks up a basket of their homemade rolls. . .along with what I like to call the nectar of the gods.  They serve the most amazing cinnamon honey butter with their warm rolls.  If I'm not careful, between eating all those peanuts and the rolls with cinnamon butter, I just might not have room for my meal when it arrives.

This recipe is so easy to make and stores well in the refrigerator for quite some time.  With the holidays approaching, it would also make a nice addition to the table for you to share with your loved ones.

I love to use this in place of plain butter on pancakes and waffles as well.

Tie a ribbon around the lid and it will make a very nice hostess gift if you will be someone's guest this season.

Cinnamon Honey Butter

yields 3 half pint jars

Ingredients:

 1 cup honey

1 cup butter, softened

1 cup powdered sugar

2 tsp cinnamon

3 half pint canning jars

 

 

Directions:

Combine all ingredients in a bowl.  Using whisk attachment on mixer, blend until smooth and creamy, scraping down sides of bowl as needed.

Use a rubber spatula to pour mixture into the half pint jars.  If you are worried that you will spill it, you can always use a large pastry bag (or zipper style storage bag), cut off tip and squeeze into the half pint jars. 

*tip:  Place the bag in a tall glass for support or have someone hold the bag while you are filling it.

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