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Salted Caramel Brandy Butter

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Introduction

To make this brandy butter you will need to have prepared my Salted Caramel Sauce.

For US cup measures, use the toggle at the top of the ingredients list.

To make this brandy butter you will need to have prepared my Salted Caramel Sauce.

For US cup measures, use the toggle at the top of the ingredients list.

Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 6-8

Metric Cups
  • 25 millilitres cold salted caramel sauce (or more, to taste)
  • 150 grams soft unsalted butter
  • 25 millilitres brandy
  • 2 tablespoons cold salted caramel sauce (or more, to taste)
  • 10 tablespoons soft unsalted butter
  • 2 tablespoons brandy

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. Beat the butter with the cold salted caramel sauce, then beat in brandy to taste (I use about a shot, which is about 25ml / 2 tablespoons) starting with a 15ml tablespoon.
  2. Chill in the fridge and serve with mince pies or Christmas pudding or both.
  1. Beat the butter with the cold salted caramel sauce, then beat in brandy to taste (I use about a shot, which is about 25ml / 2 tablespoons) starting with a 15ml tablespoon.
  2. Chill in the fridge and serve with mince pies or Christmas pudding or both.

Additional Information

MAKE AHEAD / STORE:
Store in the fridge in an airtight container for up to 1 week. Can be frozen for up to 3 months (unless caramel sauce has been previously frozen). Thaw overnight in the fridge and use within 1 week.

MAKE AHEAD / STORE:
Store in the fridge in an airtight container for up to 1 week. Can be frozen for up to 3 months (unless caramel sauce has been previously frozen). Thaw overnight in the fridge and use within 1 week.

Tell us what you think

What 1 Other has said

  • Christmas day tomorrow and this will be on the table with the pudding and custard. It is absolutely the most outstanding brandy butter sauce I have ever tasted and will be my standing recipe from now on. I love it. Nigella you are a star.

    Posted by homerphillip on 24th December 2012
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