Honey Cinnamon Sweet Butter Board with Toasted Nuts and Fruit

How to Make Honey Cinnamon Sweet Butter Board with Toasted Nuts and Fruit

1. 1

   Step 1: Soften and whip the butter

   Place the softened unsalted butter and kosher salt in a medium bowl. Use a hand mixer or sturdy spatula to whip until smooth and slightly airy, about 1–2 minutes—this creates a spreadable base for the board.

   For this step

   • 1 cupUnsalted butter, softened
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Flavor the butter

   Stir 2½ tablespoons of the honey, the ground cinnamon, and vanilla extract into the whipped butter until fully combined; reserve about 1 tsp honey for a finishing drizzle. Taste and adjust with a tiny pinch of extra salt or cinnamon if desired.

   For this step

   • 3 tbspHoney (reserve 1 tsp for drizzling)
   • 1 tspGround cinnamon (plus a pinch for garnish)
   • 1 tspPure vanilla extract
   
3. 3

   Step 3: Toast and lightly glaze the nuts

   Warm a dry skillet over medium heat and add the chopped mixed nuts. Toast, stirring frequently, until fragrant and just beginning to brown, 4–5 minutes. Remove from heat and, if you like, toss with a scant teaspoon of the reserved honey for a glossy finish; let cool slightly.

   For this step

   • 1 cupMixed nuts (pecans, almonds, walnuts), roughly chopped
   
4. 4

   Step 4: Arrange the butter and toppings on a board

   Spread the honey-cinnamon butter in a thick, even layer in the center of a wooden board or large serving plate, leaving edges for dipping. Scatter the toasted nuts, apple slices, halved grapes, and fresh berries around and partially on top of the butter; finish with a light drizzle of the reserved honey and a pinch of cinnamon. This board is portioned to serve 4 people.

   For this step

   • 1 mediumMedium apple, thinly sliced (about 1 apple)
   • 1 cupSeedless grapes, halved
   • 3/4 cupFresh berries (strawberries or blueberries)
   
5. 5

   Step 5: Serve and store

   Serve immediately with toasted bread, pancakes, waffles, or crackers for spreading. Leftovers can be covered and refrigerated for up to 4 days; bring back to room temperature and re-whip briefly before serving.
   

1. Place the softened unsalted butter and kosher salt in a medium bowl. Use a hand mixer or sturdy spatula to whip until smooth and slightly airy, about 1–2 minutes—this creates a spreadable base for the board.
2. Stir 2½ tablespoons of the honey, the ground cinnamon, and vanilla extract into the whipped butter until fully combined; reserve about 1 tsp honey for a finishing drizzle. Taste and adjust with a tiny pinch of extra salt or cinnamon if desired.
3. Warm a dry skillet over medium heat and add the chopped mixed nuts. Toast, stirring frequently, until fragrant and just beginning to brown, 4–5 minutes. Remove from heat and, if you like, toss with a scant teaspoon of the reserved honey for a glossy finish; let cool slightly.
4. Spread the honey-cinnamon butter in a thick, even layer in the center of a wooden board or large serving plate, leaving edges for dipping. Scatter the toasted nuts, apple slices, halved grapes, and fresh berries around and partially on top of the butter; finish with a light drizzle of the reserved honey and a pinch of cinnamon. This board is portioned to serve 4 people.
5. Serve immediately with toasted bread, pancakes, waffles, or crackers for spreading. Leftovers can be covered and refrigerated for up to 4 days; bring back to room temperature and re-whip briefly before serving.