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Macadamia Butter and Pomegranate Molasses


ON PECAN AND APRICOT BREKKIE SOURDOUGH

You’ll Need

400g macadamias
600g unsalted uncultured butter
15g salt
20g honey or brown sugar
pomegranate molasses

Method

Toast macadamias on a tray at 140°C for 20-30 minutes, depending on your oven’s fan settings. You’re trying to evenly toast the macadamias until they are golden brown and toasted in the centre.
Meanwhile, cube the butter and allow it to rest at room temperature to soften. Blitz the macadamias while warm into a fine paste with salt and honey/sugar. Add your butter and blitz until well incorporated.

To Serve

Reserve in a jar at room temperature for spreading on toasted bread. Drizzle pomegranate molasses over to finish.