Brown Butter Miso Caramel ’Three Ways’ for Christmas

I often do a variety of flavoured butters and ghee’s to put in the freezer for Christmas (and throughout the year to be honest!). But this time I fancied taking it up a notch and doing something that really packed a punch – and could be used to make rich savoury Christmas dishes as well as sweet festive treats…
The beauty of the this Brown Butter Miso Caramel is that it’s utterly delicious in its own right and you need do nothing else to it. However you can take it in a more savoury direction with a couple of ingredients (thyme and allspice) and amp up its sweetness with a couple of others (pecan and orange).
There are a couple of stages to get your head around but once you’ve done that it’s really a doddle to make these flavour packed wonders – a delight to pull out over the festive period and use to put a Christmassy step in your cooking.
Brown Butter Miso Caramel
1 pack unsalted butter (grass fed organic if you can)
2-3 tbs maple syrup (pure Canadian)
1-2 tbs miso (I used an organic brown rice miso)
  • Place unsalted butter in a pan and bring to a simmer, swirling while it bubbles and watching for the moment it starts to brown
  • Once nicely brown and smelling wonderful pull it off the heat and pour off the golden liquid (leaving behind any grainy solids) into a bowl set over a larger bowl filled with ice
  • Whisk the maple syrup and miso into the melted butter and continue to whisk over the ice for around 5 minutes till the butter starts to turn pale and become solid again
  • Roll into a sausage and wrap in brown paper, label and freeze
  • Use to add flavour to soups, stews, roasted vegetables and meats as well as sweets, puddings, cakes, etc.
Brown Butter Miso Caramel with Thyme and Allspice 
  • make savoury with thyme leaves and crushed allspice berries
  • roll into a sausage and wrap in brown paper, label and freeze
  • use to roast parsnips and root vegetables
  • push under the skin of your bird before roasting
  • melt over popcorn with crispy pancetta
  • sauté with onions and garlic and blitz into soups
Brown Butter Miso Caramel with Clementine and Pecans
  • make sweet with chopped pecans and clementine / orange zest
  • roll into a sausage and wrap in brown paper, label and freeze
  • add to cream and brown sugar to make a caramel to serve with ice cream
  • use to replace regular butter in cakes and muffins
  • melt over pancakes with berries and more pecans
  • dot over pear halves before roasting
  • caramelise banana halves to serve with brandy cream



Louisa Chapman-Andrews
Cook Folk

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