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Oaxaca Twist Butter

This Mexican-inspired compound butter elevates fresh-baked bread, croissants or muffins to new heights. The combination of raspberries with dark chocolate, toasted pecans and just a touch of hot chili makes your tastebuds dance every time. —Nicole Filizetti, Stevens Point, Wisconsin
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1/3 cup fresh raspberries
  • 1/2 cup unsalted butter, softened
  • 1/4 cup finely grated dark chocolate candy bar
  • 1/8 teaspoon ground ancho chili pepper
  • 1/3 cup ground pecans, toasted

Directions

  • Crush raspberries and drain; combine berries with butter, grated chocolate and ancho chili, mixing well. Place butter in a small serving bowl; sprinkle with nuts. Wrap tightly with plastic wrap; refrigerate 5 hours or overnight.

Test Kitchen tips
  • For a breakfast like no other, serve this butter on pancakes or French toast in place of syrup, or on fresh-baked muffins.
  • Spread on graham crackers for a salty-sweet breakfast treat.
  • This butter will keep in the fridge for up to a week -- if it lasts that long.
  • Nutrition Facts
    1 tablespoon: 80 calories, 8g fat (4g saturated fat), 16mg cholesterol, 1mg sodium, 2g carbohydrate (2g sugars, 1g fiber), 0 protein.

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