Brown Butter & Sage Party Nuts
all about brown butter solids & an edible holiday gift guide
This is probably obvious, but I love edible presents. As a giver, I get such a kick from the planning, cooking, and packaging. I could spend hours in a ribbon aisle, and you better believe several spreadsheets are involved. And as a receiver, I’m always so moved because I know just how much work goes into a homemade gift. (Does that mean my love language is acts of service? Someone, please analyze me in the comment section below.)
These Brown Butter Sage Party Nuts are so rich and toasty that they almost taste like cookies. They’re great for gifting or setting out for guests to nibble on at your holiday party. Over time, the flavors deepen, making it ideal for shipping and prepping in advance. Roasting the nuts with maple coats them in a sticky glaze so the brown butter bits can hold tight. You can use any combo of nuts, but I recommend including pecans and walnuts in the mix because all their nooks give the brown butter bits a place to tuck into.
If you’re not nuts about nuts (sorry, I had to), I’ve listed some other edible gift ideas below. I’ve either developed or made these recipes countless times, so I guarantee they’re slam dunks. Plus, you can quickly multiply the quantities to make big batches, and they’ve got long shelf lives, making them suitable for shipping.
But first, a brown butter break:
brown butter solids = nuggets of pure flavor
What makes these nuts unique is the addition of milk powder, which fries in butter, transforming into rich nuggets of brown butter. This is an old restaurant trick that I first learned about while training at Del Posto. Butter isn’t a pure fat but rather an emulsion of fat, water, and protein. When you make brown butter, those proteins toast (cue the Maillard reaction), developing nutty aromas that make everything feel oh-so-cozy. When you add milk powder to butter as it browns, you’re up-ing the protein, thus creating bonus brown butter solids.
It’s a simple technique with limitless uses in both sweet and savory cooking. To make brown butter solids:
Melt the butter in a saucepan (preferably one with sloped sides so you can get into the corners with your whisk)
Whisk in the milk powder (use no more than 1 cup of milk powder per 1 pound of butter, otherwise the solids will absorb all the butter and toast unevenly)
Cook over medium heat, whisking constantly, until light golden. The solids will continue to color off the heat, so make sure to stop a few shades lighter than your final desired color; otherwise, they may burn.
Use the fat and butter together to add to dishes, or strain out the solids through a fine mesh strainer.
With these solids, you can ramp up a dish's brown butter flavor without going overboard on the fat. Plus, the strained-out butter is now essentially ghee and suitable for high-temperature cooking. Blend the solids into dressing, gravy, bechamel, vegetable puree (it’s “chef’s kiss” with cauliflower), ice cream base, and pudding. You can add it to frosting, cookie doughs, and cakes (like I have in this Macadamia Nut Cookie recipe), but note that it’s not a 1 to 1 swap for butter. You will have to make adjustments for more precise pastry recipes, like cakes and cookies, for the recipe to work.
nifty (and edible) gifty ideas!
homemade spicy chili crisp
I developed this recipe so long ago, at a time when the world hadn’t yet been taken over by chili crisp. Fast forward five years and there’s not one, but two chili crisp cookbooks out there! It requires some unique ingredients, time, and there’s a slight danger from the mandolin action, but nothing says “Happy Holidays!” quite like risking your fingertips.
banana bread walnut butter
I was so pumped about this recipe, convinced it would take over the world like chili crisp did. Alas, it was one of those recipes that vanished into the internet. Walnuts are blitzed with freeze dried bananas and spices for your spreading pleasure. Or check out this video for tips on how to make your own wild nut butter.
crisp homemade granola
This is the best granola recipe that exists! It’s a Stella recipe (IYKYK) and uses a genius techinique of soaking the oats in buttermilk before combining wtih the other ingredients and baking. The buttermilk softens the oats while plumping, so they bake up extra crisp and light. I make it all damn time and am speaking from experience when I tell you to follow the recipe. Don’t make any swaps, or lower the sugar, or use a different oat. Listen to Stella and be guided to granola glory.
ranch fun dip
Origianlly developed for a road trip story, you know this recipe can go the distance, holding up through long shipping times (something most cookies can’t handle). To keep the shipping costs low, pack it in pouch rather than a jar. I love this stuff so much I put the recipe in my cookbook along with a few variations. We always have some version around for a quick snack.
homemade hot chocolate mix
I’m pretty sure this recipe was developed (by Stella, the queen) for gifting, but I make it for myself. Being shelf stable is a fun bonus feature in my mind. This is some damn good hot chocolate, featuring cocoa powder, dark chocolate, white chocolate, and malted milk powder. I know, I saved the best for last.
And now, on to the recipe:
Brown Butter & Sage Party Nuts
makes 7 cups | active time: 45 minutes | total time: 1 hour
INGREDIENTS
6 cups assorted raw nuts (I like pecans, walnuts, and cashews)
½ cup pure maple syrup
1 ½ teaspoons Diamond Crystal kosher salt
2 sticks unsalted butter (don’t worry, you won’t use it all)
½ cup nonfat milk powder
1 cup sage leaves, lightly packed (from about 2 large bunches)
1 teaspoon coarsely ground black pepper
1 teaspoon flaky salt
Set up: Heat the oven to 325F. Set a fine mesh strainer over a heat-proof bowl. Line a sheet tray with parchment.
Toast the nuts: On the prepared sheet tray, toss together the nuts, maple syrup, and kosher salt. Toast, tossing the mixture after 10 minutes, then again after 10 minutes, and finally, every 5 minutes until the nuts are deeply roasted and the maple syrup has reduced and is coating the nuts, 30 to 35 minutes.
Meanwhile, make the brown butter bits: Cut the butter into pieces and melt in a medium saucepan over medium heat. Whisk in the milk powder until combined, then add the sage leaves and cook, whisking constantly, until the sputtering subsides and the milk powder is light golden brown, 5 to 7 minutes (the milk powder will become dark brown as it cools).
Strain the mixture. You’ll be using the brown butter bits and sage for the nuts. (The leftover strained fat is now a sage-infused ghee. Reserve for another use, like roasting or sauteeing vegetables, tossing with pasta, or popping popcorn.)
Brown butter party time! While the nuts are hot out of the oven, sprinkle over the brown butter bits and sage leaves, black pepper, and flaky salt. Toss to mix, then spread into an even layer to cool completely before storing. (The flavor improves over time, ideal for shipping or making ahead for parties.)
Hi Sohla! Would non dairy milk powder work for the brown butter but recipe?
I don't know how I missed the banana bread walnut butter! I'm def going to give that one a try, as I constantly have freeze dried fruit on hand thanks to Bravetart!